Roy Yamaguchi's Shui Mai

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• 1 lb lamb butt
• 1 cup soy sauce
• 1/2 cup sugar
• 1/8 cup ginger, grated
• 1 tablespoon garlic, grated
• 20 wonton skins
• 1 tablespoon minced chives
• 1 bunch watercress (garnish)
• 1/2 cup dry mustard
• 1 cup vinegar, rice
• 1 cup soy sauce

Recipe

• 1 grind the lamb through a meat grinder or in a food processor; or have the butcher grind it for you.
• 2 place in a bowl and add soy sauce, ginger, sugar and garlic; and mix.
• 3 place 1 teaspoon of mixture in center of each won ton skin.
• 4 bring the edges together and twist to seal mixture inside, using water to make skin adhere.
• 5 bring enough water to a boil to cover shui mai. drop shui mai into boiling water and cook about 5 minutes; remove from the pan.
• 6 to make the mustard-soy vinaigrette, place the mustard in a bowl, dilute with a small amount of red vinegar to form a paste.
• 7 add remaining rice vinegar and soy sauce.
• 8 let stand 1 hour to blend flavors before using.
• 9 cover bottom of a platter with mustard-soy vinaigrette.
• 10 arrange dumplings over the sauce.
• 11 sprinkle with chives and garnish with watercress.
• 12 ready to serve.