Lamb-And-Pumpkin Dumpling Filling

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3/4 lb. ground lamb

1 tablespoon finely minced scallions, white part only

1 1/2 teaspoons finely minced ginger

1/4 cup light soy sauce

1 teaspoon dark soy sauce

1 1/2 teaspoons salt

1/2 teaspoon white pepper

1/2 teaspoon chicken bouillon powder

3 teaspoons Shaoxing cooking wine

1/2 cup water

1 large egg

2 cups shredded butternut squash or Dickinson pumpkin

1 tablespoon sesame oil

2 tablespoons vegetable oil

Dumpling Wrappers

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