Instructions: Instructions: Combine the lamb with the garlic, cumin, onion, paprika, cinnamon, cardamom, salsa, lemon juice, salt and pepper and cilantro. Mix well.

To form the dumplings: Place a gyoza wrapper in the palm of your left hand

(or right hand if left-handed). Into center of wrapper, place about 1 tablespoon of the filling, then bring edges of noodle up around sides of meat. It should fold and make creases, and stick to the meat. Continue making dumplings until filling is used up. Freeze any leftover wrappers.

Oil the bottom of a steamer basket (or baskets in a multi-layered steamer), then line with a layer of spinach leaves. Arrange the dumplings over the spinach.

Bring the water in the bottom of a steamer or in a wok to a boil over high heat. Place the filled basket(s) on top, cover, and steam the dumplings for about 7 minutes, or until the meat is cooked through. Take care that the water in the bottom of the steamer does not evaporate.

To make the sauce: Heat the butter, tomatoes and ginger together in a saucepan over medium-high heat. Season with salt, cayenne and sugar. Cook for a few minutes, stirring occasionally, until the tomatoes begin to break down and are completely heated through. Remove from heat.

Arrange the dumplings and cooked spinach leaves on a serving plate and pour the tomato-ginger sauce all around. Garnish with green onions.

Serves 4.

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