Spicy and Sour Lamb Dumplings


Total Time:
1 hr 35 min
Prep:
15 min
Inactive Prep:
1 hr
Cook:
20 min
Yield:
10 to 15 dumplings, plus extra wrappers
Level:
Intermediate

Ingredients

MEAT FILLING:
DUMPLING WRAPPERS:
  • Pinch of salt
  • 250 grams all-purpose flour
  • Black vinegar, chili oil and soy sauce, for serving
  • Fresh cilantro, for serving
  • Special equipment: a Chinese-style rolling pin

Directions

For the meat filling: In a large bowl, mix together the lamb, ginger, scallions, sesame oil, soy sauce, cooking wine, eggs, salt, Szechuan pepper and white pepper until evenly combined.

For the dumpling wrappers: Add a pinch of salt to the flour. Slowly add water to achieve a soft, springy (but not mushy) dough. Let the dough rest for 1 hour.

Roll the dough into a long even rope (about 1 inch thick). Cut into short coins (about 1/2 inch thick; about 60 total). Use a Chinese-style rolling pin to roll the each piece into a small thin circular wrapper. Fill the wrappers with the meat filling.

Bring a pot of water to boil. Add just enough dumplings so they don't crowd together. When the water starts to boil again, add 1/4 cup cold water to cool down the water. When the waters starts to boil again, repeat adding the cold water. Do this 3 times and then fish out the dumplings. Serve with black vinegar, chili oil and soy sauce to taste. Top with some cilantro.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.

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