Make-ahead Lamb Dumplings

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 16
• 1 1/2 lbs lean boneless lamb loin chops, cut into chunks
• 1 (12 ounce) package 50% -less-fat ground lamb sausage
• 1 1/2 teaspoons salt
• 15 water chestnuts, finely chopped
• 2 tablespoons minced fresh ginger
• 1/2 cup cornstarch
• 2 teaspoons light soy sauce
• 1/2 cup reduced-sodium fat-free chicken broth
• 4 tablespoons sugar
• 1 teaspoon teriyaki sauce
• 1 teaspoon sesame oil
• 1/4 cup chopped fresh parsley
• 4 green onions, diced
• 2 (16 ounce) packages wonton skins
• oyster sauce (optional)
• thai sweet chili sauce (optional)
• ginger dipping sauce (optional)

Recipe

• 1 process lamb loin in a food processor until finely chopped.
• 2 combine lamb loin, sausage, and next 11 ingredients.
• 3 cut corners from wonton skins to form circles. drop 1 teaspoon mixture onto middle of each skin. gather up skin sides, letting dough pleat naturally. lightly squeeze the middle while tapping the bottom on a flat surface so it will stand upright.
• 4 arrange dumplings in a bamboo steam basket over boiling water. cover and steam 20 to 25 minutes. serve with sauces, if desired.
• 5 note: to freeze, arrange dumplings on a baking sheet; freeze for 2 hours. place in zip-top freezer bags; label and freeze for up to 2 months. to cook dumplings from frozen state, steam for 22 to 25 minutes.