Chinese-style Mumawwash

Ingredients

Chinese-style Mumawwash differs from the original Arab Mumawwash in terms of ingredients and cooking techniques. While the original dish uses traditional Arab spices and flavors, the Chinese adaptation incorporates Chinese religious cuisine elements such as soy sauce, ginger, and garlic. Additionally, the cooking method shifts from frying to steaming, which is commonly used in Chinese cuisine. We alse have the original recipe for Mumawwash, so you can check it out.

• 500g (1.1 lb) ground meat (beef or chicken) 500g (1.1 lb) ground meat (beef or chicken)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 cup cabbage, finely shredded 1 cup cabbage, finely shredded
• 1/4 cup green onions, chopped 1/4 cup green onions, chopped
• 1/4 cup cilantro, chopped 1/4 cup cilantro, chopped
• 1 package dumpling wrappers 1 package dumpling wrappers
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 28g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the ground meat, onion, garlic, soy sauce, ginger, Chinese five-spice powder, sesame oil, cabbage, green onions, cilantro, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a dumpling wrapper and place a spoonful of the meat mixture in the center. Moisten the edges of the wrapper with water and fold it in half, sealing the edges tightly. Repeat with the remaining wrappers and filling.
3. 3.
   Place the dumplings in a steamer basket lined with parchment paper. Make sure to leave some space between each dumpling to prevent sticking.
4. 4.
   Steam the dumplings over high heat for about 15-20 minutes, or until the meat is cooked through and the wrappers are tender.
5. 5.
   Serve the Chinese-style Mumawwash hot, garnished with additional green onions and cilantro if desired.

Treat your ingredients with care...

• Dumpling wrappers — If you can't find dumpling wrappers, you can make your own by mixing all-purpose flour and water until a smooth dough forms. Roll out the dough and cut it into circles using a cookie cutter or a glass.

Tips & Tricks

• To prevent the dumplings from sticking to the steamer basket, line it with parchment paper or cabbage leaves.
• Serve the dumplings with a dipping sauce made from soy sauce, vinegar, and chili oil for an extra burst of flavor.
• Experiment with different fillings by adding ingredients like mushrooms, water chestnuts, or bamboo shoots to the meat mixture.
• If you prefer a crispier texture, you can pan-fry the dumplings after steaming them for a few minutes on each side until golden brown.
• Leftover dumplings can be frozen and reheated later for a quick and delicious meal.

Serving advice

Chinese-style Mumawwash is best served as an appetizer or as part of a dim sum feast. Arrange the steamed dumplings on a platter and garnish with fresh cilantro and green onions for an attractive presentation. Serve them with a side of dipping sauce and enjoy the flavors of Arab and Chinese cuisines coming together in each bite.

Presentation advice

To enhance the presentation of Chinese-style Mumawwash, you can sprinkle some toasted sesame seeds on top of the dumplings. Additionally, you can serve them on a bed of shredded lettuce or cabbage leaves for an added pop of color.