Dumplings:
3 pounds ground American Lamb
3 tablespoons garlic cloves, minced
3 tablespoons ginger root, minced
3 cups bread crumbs
12 eggs, beaten
2/3 cup Worcestershire sauce
6 tablespoons chiffonade basil
3 tablespoons lemon juice
salt and pepper to taste
72 goyza or wonton skins
Goat Cheese Cream Sauce:
6 tablespoons olive oil
1 tablespoon shallots, minced
1 tablespoon garlic, minced
6 tablespoons white wine
1-1/2 quarts heavy cream
4 pounds goat cheese, softened
salt, pepper and lemon juice to taste
Garnish:
chiffonade basil and mint leaves as needed
3 pounds ground American Lamb
3 tablespoons garlic cloves, minced
3 tablespoons ginger root, minced
3 cups bread crumbs
12 eggs, beaten
2/3 cup Worcestershire sauce
6 tablespoons chiffonade basil
3 tablespoons lemon juice
salt and pepper to taste
72 goyza or wonton skins
Goat Cheese Cream Sauce:
6 tablespoons olive oil
1 tablespoon shallots, minced
1 tablespoon garlic, minced
6 tablespoons white wine
1-1/2 quarts heavy cream
4 pounds goat cheese, softened
salt, pepper and lemon juice to taste
Garnish:
chiffonade basil and mint leaves as needed
Preparation
Preparation:
For Dumplings:
Mix the ground lamb with all the other dumpling ingredients. Lay out 24 goyza or wonton skins. Brush the outside edges of the skins with egg wash. Place a generous 1/2-ounce meat mixture in the center of each skin and fold securely. Repeat process preparing all dumplings. Drop dumplings in a large pot of salted boiling water and cook approximately 6 minutes; the meat should be cooked through.
For Goat Cheese Cream Sauce:
Add oil to skillet; heat over medium-high heat. Add shallots. Once shallots start to sizzle, add garlic. Stir and sauté until they just begin to color. Deglaze with white wine. Add cream and cook until mixture begins to thicken; remove from heat. Whisk the goat cheese into the cream until smooth. Add a squeeze of lemon juice and salt and pepper to taste. Add the cooked dumplings to the sauce and gently toss to coat evenly. Garnish with a chiffonade of fresh basil and mint.
Recipe source Chef Kevin Marquet, The 9th Door, Denver, Colorado
Recipe provided by theAmerican Lamb Board
