Entree: China – Qinghai – 牦牛饺子 ➤ Maoniu Jiaozi (Dumplings filled with seasoned minced yak and aromatics, traditionally steamed or boiled)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 12 min

Total 45 min

Ingredients

- 1 lb (454 g) ground yak
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (8 g) cornstarch
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground white pepper
- 3 tbsp (45 g) fresh ginger, finely minced
- 4 cloves garlic, minced
- 4 scallions, thinly sliced
- 1 cup (100 g) napa cabbage, finely shredded and squeezed dry
- 40 round dumpling wrappers (approx. 3–3.5 in / 7–9 cm)
- Water for sealing wrappers as needed
- For dipping sauce: 3 tbsp (45 ml) soy sauce
- For dipping sauce: 1 tbsp (15 ml) black vinegar or rice vinegar
- For dipping sauce: 1 tsp (5 ml) sesame oil
- For dipping sauce: 1 tsp (5 g) chili oil or sliced fresh chili (optional)

Instructions

1. In a large bowl combine ground yak, vegetable oil, soy sauce, Shaoxing wine, sesame oil, cornstarch, salt, and white pepper. Mix until evenly combined and slightly sticky.
2. Stir in minced ginger, garlic, sliced scallions, and squeezed napa cabbage until filling is homogeneous. Taste a small piece (briefly cooked) and adjust seasoning if desired.
3. Place a dumpling wrapper in your palm, spoon about 1 tablespoon of filling into the center. Moisten the wrapper edge with a little water, fold and pleat to seal, forming a crescent or purse shape. Repeat until all filling is used.
4. Arrange dumplings in a single layer in a bamboo steamer lined with parchment or cabbage leaves, leaving space between dumplings to prevent sticking.
5. Bring a pot of water to a simmer and place the steamer over the pot. Steam over medium-high heat for 10–12 minutes, until wrappers are translucent and filling is cooked through.
6. Meanwhile mix dipping sauce ingredients in a small bowl.
7. Serve the steamed yak dumplings hot with the soy-vinegar dipping sauce.