Entree: China – Henan – 蒸羊肉配面粉 ➤ Zhēng yángròu pèi miànfěn (Tender steamed lamb served with simple steamed wheat-flour cakes)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 15 min

Additional 20 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) lamb shoulder or leg, cut into 1–1.5 in (2.5–3.5 cm) pieces
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) ground white pepper
- 1 tbsp (9 g) cornstarch
- 2 tbsp (30 ml) vegetable oil
- 1 piece fresh ginger, sliced (about 1.5 oz / 40 g)
- 4 scallions, cut into 2 in (5 cm) lengths
- 2 star anise
- 1 small cinnamon stick (optional)
- 1 cup (240 ml) water for the steaming dish
- For steamed wheat-flour cakes:
- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 cup (240 ml) warm water, plus more if needed
- 1 tbsp (15 ml) vegetable oil
- Optional garnish: chopped cilantro or extra sliced scallion

Instructions

1. In a large bowl combine lamb pieces with soy sauce, Shaoxing wine, salt, white pepper, and cornstarch. Toss to coat and marinate for 20–30 minutes while preparing other components.
2. Meanwhile make the wheat-flour dough: in a mixing bowl combine flour and 1 tsp salt. Make a well, add 1 cup warm water and 1 tbsp oil, and mix until a shaggy dough forms. Knead on a lightly floured surface until smooth and elastic, about 6–8 minutes. Cover and let rest 20 minutes.
3. Divide the rested dough into 8 equal portions. Roll each portion into a smooth ball, then press or roll into flat discs about 4–5 in (10–12 cm) across and 1/8 in (3 mm) thick. Lightly oil or dust discs to prevent sticking and set aside on a tray.
4. Heat 2 tbsp vegetable oil in a wok or skillet over medium-high heat. Add sliced ginger, star anise, and cinnamon stick and briefly stir-fry until aromatic, about 30 seconds. Add marinated lamb and sear just until edges color, about 2–3 minutes; this step deepens flavor but does not cook through.
5. Transfer lamb, aromatics, and any juices to a deep, heatproof steaming dish or shallow casserole. Scatter scallion pieces over the top and add 1 cup (240 ml) water to the dish for steam-braising.
6. Arrange the flattened wheat-flour discs on a heatproof rack or small plates that will fit in the steamer. Place the rack so the cakes will steam directly above the lamb (or steam them on a separate tier).
7. Bring a large steamer or wok with a fitted lid to a vigorous boil. Place the lamb dish in the steamer and cover. Steam the lamb, covered, for 60–75 minutes, until pieces are very tender when pierced with a fork.
8. In the last 10–12 minutes of the lamb steaming, place the tray or rack with the wheat-flour cakes into the steamer above the lamb and steam until the cakes are cooked through and springy, about 10–12 minutes.
9. Remove both lamb and wheat cakes from the steamer. Discard star anise and cinnamon stick if desired. Arrange cakes on a platter and pile tender lamb on or beside them. Spoon some of the steaming juices over the cakes to moisten.
10. Garnish with chopped cilantro or extra scallions and serve immediately, tearing or folding cakes to eat with the lamb. Leftover cakes can be lightly pan-fried; leftover lamb keeps refrigerated 2–3 days.