Lamb Dim Sum/羊肉烧卖





姜末 1汤匙

莲藕 75克




鸡粉 1/2茶匙

香油 1茶匙



把花椒和八角放入一个小锅子加入半杯的水煮到剩一半的水关火,放凉。 藕和萝卜放搅拌机里稍微切一下,不要切的稀巴烂,小颗粒就好这样吃起来才有口感。


把水饺皮拿出5 张,在每一张之间涂点淀粉然后用擀面杖沿着边擀一下,把饺子皮擀薄擀大。




500 g lamb

one bag of dumpling wraps

Carrot 75 g

1 tablespoon minced ginger

Lotus root 75 g

1 tablespoon of oyster sauce

1 tablespoon of light soy sauce

1/3 teaspoon salt

1/2 teaspoon chicken powder

Sesame oil 1 teaspoon

1 tablespoon of peppercorns

2 star anises

Put the peppercorn and star anise in a small pot and add half a cup of water to boil until half of water is remaining. Turn the heat off and let cool. Put the lotus root and carrot in a food processor and cut it slightly, do not cut it too much just until they turn into small particles because we still want the texture of them.

Add peppercorn water and the rest of ingredients to the grounded lamb and stir in one direction until viscous, setting aside in the refrigerator.

Take out 5 dumpling wraps, apply some starch between each one, and roll along the edges with a rolling pin to roll out the dumpling wraps thinner and bigger.

After all the dumpling wraps are rolled out, you can wrap them, put a spoonful of meat in the middle of the wrap, then fold the wrap, tightly pinch the wraps on top of the meat then slighly fix the top portion of the wrap to make it look pretty. Dont put too much meat on the wrap because we will need the extra top portion of wrap.

Put the shaomai in a bamboo steamer over boiling water and steam for 10 minutes on a high heat. If you can’t finish eating all of them, you can put them in a container and freeze for later.

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