Recipe courtesy of Jason Wang
Total:
2 hr 20 min
(includes resting time)
Active:
1 hr
Yield:
10 to 15 dumplings, plus extra wrappers
Level:
Intermediate

Ingredients

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

Directions

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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