Dumplings With Ginger Dipping Sauce

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1/2 lb ground lean lamb
• 1 scallion, finely minced
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• 1 teaspoon dry sherry
• 1 teaspoon grated peeled gingerroot
• 1 garlic clove, minced
• 1 (12 ounce) package wonton skins (about 48)
• 1/4 cup red wine vinegar
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons sugar
• 1 tablespoon sesame oil
• 1 scallion, thinly sliced
• 2 teaspoons grated peeled gingerroot
• 1/4 teaspoon crushed red pepper flakes

Recipe

• 1 bring a large pot of water to a boil.
• 2 in a small bowl, mix the dipping sauce ingredients, stirring until the sugar dissolves; set aside.
• 3 in a medium bowl, mix the lamb, scallions, soy sauce, sesame oil, cornstarch, sherry, gingerroot and garlic.
• 4 place the wonton skins on a work surface and cover them with a damp towel.
• 5 remove the wonton skins 1 at a time and place about 1 teaspoon filling in the center; do no overstuff or the wontons won't seal securely.
• 6 moisten the edges of the wontons with water. bring 2 opposite corners to the center, pinching the points to seal, then bring remaining 2 corners to center, pinching the points to seal.
• 7 repeat with the remaining wonton skins and filling.
• 8 add the wontons in batches (if you add too many at once they may stick together) to the boiling water. stir gently with a wooden spoon and bring back to a boil; boil 5 minutes. with a slotted spoon, transfer the wontons to a platter.
• 9 serve with a dipping sauce.