Far from traditional, but close to awesome, these various tidbits were filled as follows: the little egg rolls with ground lamb seasoned with garlic, rice vinegar, curry powder, tamari, ume shu, and pepper; the shu mai with the white bean/artichoke mixture, topped with black sesame seeds; and the wontons with finely shredded red cabbage, carrot, and scallion. In the middle of the plate is kale quickly cooked with a smashed garlic clove in a drop of the frying oil (which by then had some rendered lamb fat in it.) The dipping sauce for all this was tamari, Melinda’s hot sauce, rice vinegar, agave syrup, and lime juice.
