Mongolian Lamb Dumplings

1. 1

   Combine the lamb, onion, garlic, parsley and chili, and season well. Reserve in fridge. Chill.

2. 2

   One wrapper at a time, place a teaspoon of filling into wrapper, fold to form a half circle, pleating edges as you go, sealing with fingers. Place finished dumplings on baking sheet dusted with cornstarch.

3. 3

   Place dumplings into rapidly boiling salted water. Stir once. When dumplings float, cook for 2 minutes and drain.

4. 4

   Place yogurt into a large saute pan over medium heat, when yogurt is warmed through add the hot dumplings, toss, divide into bowls and sprinkle with the dried mint and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.