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For the lamb:
- 1lb @thecedarmarket ground lamb
- 1 package shiitake mushrooms (around 6 oz) diced
- 1/4 green/savoy cabbage shaved
- 1 tbsp @heavenandearth coconut aminos
- 1 tbsp salt
- 1/3 cup potato starch
- 1 tbsp brown sugar
For the sauce:
- 1/4 cup aminos
- 1 tbsp brown sugar
- 2 cloves minced garlic
- 4 green onions
Utensils:
- 1 large deep tin
- 2 muffin tins
- Parchment paper and silver foil
Recipe created for Cedar Market by: @Foodkidsandsleep
My favorite part about Passover cooking is the limitations. Being forced to work within a narrow structure, forces you to have creativity to expand your horizons & open your mind. Would I have thought to try these potato starch coated lamb dumplings if not for Passover? Almost certainly not! Am I ever so glad I did… absolutely!
Cooking Instructions
Sauté the mushrooms and cabbage on a medium flame, then add to the ground lamb. Add in the salt, coconut aminos and 1 tbsp potato starch. Mix together then form into balls.
Toss each lamb ball in a bowl with potato starch, to coat them. Once fully coated, add them to the muffin tins and place into the large tin. Fill the bottom of the large tin with water and cover with parchment paper and aluminum foil. If you want, you can poke holes in the muffin tins, to help them steam faster.
Bake in your oven at 400℉ for 25 minutes.
For the sauce, mix together all the sauce ingredients and place into a bowl.
Serve on a tray and garnish with some scallions and enjoy!
