Spicy and Sour Lamb Dumplings
Spicy and Sour Lamb Dumplings
- Level: Intermediate
- Yield: 10 to 15 dumplings, plus extra wrappers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 279
- Total Fat
- 16
- Saturated Fat
- 6
- Carbohydrates
- 21
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 13
- Cholesterol
- 74
- Sodium
- 240
- Total: 2 hr 20 min (includes resting time)
- Active: 1 hr
- Level: Intermediate
- Yield: 10 to 15 dumplings, plus extra wrappers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 279
- Total Fat
- 16
- Saturated Fat
- 6
- Carbohydrates
- 21
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 13
- Cholesterol
- 74
- Sodium
- 240
- Total: 2 hr 20 min (includes resting time)
- Active: 1 hr
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.
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