Special equipment: a Chinese-style rolling pin
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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