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Dongbei Sour Cabbage Dumplings

Vegetables, also Vegetarian Foods

Dongbei Sour Cabbage Dumplings
1 cup canned or fresh pickled cabbage (sauerkraut), rinsed for two minutes under cold running water
1/4 cup minced lamb
1 scallion, white part only
1 slice fresh ginger, peeled and minced
1/2 teaspoon rice wine
1 cup flour
1/2 teaspoon salt
1. Coarsely mince the pickled sour cabbage, then mix it with the lamb, scallion, and rice wine. 2. Mix flour with half cup water, and add more by the tablespoon until a firm dough is formed. Slap this against a hard surface a few time, then divide the dough into ten pieces and roll each one out until a five-inch circle. Repeat until all are rolled out. 3. Divide the cabbage mixture into ten parts, and put one tenth on each circle, wet the edges, fold in half, and pinch them together with two or three pleats. 4. Cook these dumplings in five or six cups of salted boiling water for five minutes, add a cup of cold water, and when they rise to the top, remove with a slotted spoon. Serve alone or with a dip of half soy sauce and half Chinese black vinegar.

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