Lamb dumpling filling (羊肉饺子馅) from Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop (page 119) by Jason Wang

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Notes about this recipe

  • kitchen_chick on May 07, 2024

    This also makes a nice, easy stir-fry dish to serve over rice. I did not salt the veggies. I did use a bit less salt in the meat (and didn't add the salt that would have been used for the veggies), and I added some five spice powder to punch up the flavor a bit.

  • IvyManning on June 07, 2021

    Nice twist to the usual pork dumplings. I am going to add garlic next time.

  • Jardimc on January 10, 2021

    Excellent flavour, but a bit too salty. I would recommend using half the salt in the recipe, as the chili oil recommended for dipping is adequately salty. I would definitely make this again.

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