Recipe courtesy of Jason Wang

Spicy and Sour Lamb Dumplings

  • Level: Intermediate
  • Total: 2 hr 20 min (includes resting time)
  • Active: 1 hr
  • Yield: 10 to 15 dumplings, plus extra wrappers
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Meat Filling:

500 grams ground lamb

50 grams fresh ginger root, finely minced 

50 grams scallions, finely minced 

25 grams sesame oil 

20 grams soy sauce 

15 grams cooking wine 

2 large eggs 

5 grams salt 

5 grams ground Szechuan pepper 

5 grams ground white pepper 

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.