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Dim Sum and Other Snack Foods

4 cups flour
1 egg white
1 teaspoon salt
1 pound chopped or ground lamb
1 Tablespoon minced lamb fat
1/2 cup onions, minced
1 small cooked carrot, minced
1/2 teaspoon cumin seeds
1/4 teaspoon each of salt, pepper, and sugar
1 Tablespoon sesame seeds
1 teaspoon minced fresh coriander
1. Mix flour, egg white, salt and a cup of warm water and knead until smooth. Let this dough rest for an hour, then roll it out to about twice the thickness of a wonton skin. Cut into three-inch squares.
2. Mix meat, fat, onions, carrots, cumin seeds, and the salt, pepper, and sugar. Put a tablespoon of this mixture in the center of the dough, wet the edges (can use water or the yolk), and seal well.
3. Moisten the tops of the manti and sprinkle sesame sees on them, pat them slightly so they stick.
4. Put a cloth or small napkin on the plate and the dumplings, not touching each other on the napkin, and steam over boiling water for twenty-five minutes, then serve.
5. Dust the steamed dumplings with minced coriander, if desired.

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