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Ingredients
Method
- 400g lamb mince
- 2 teaspoons cumin seeds, toasted and crushed
- 1 teaspoon Sichuan peppercorns, toasted and ground
- 3 spring onions, finely sliced
- 1 tablespoon finely grated ginger
- 2 garlic cloves, grated
- 2 tablespoons Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon caster sugar
- 30 round dumpling wrappers
- 1 tablespoon vegetable oil
- 100ml water
- 3 tablespoons Chinese black vinegar and 1 tablespoon chilli oil, for dipping
- Combine the lamb, cumin, Sichuan pepper, spring onions, ginger, garlic, Shaoxing wine, soy sauce, sesame oil and sugar. Stir in one direction for 2 minutes until the mixture turns sticky, then rest in the fridge for 30 minutes.
- Place a heaped teaspoon of filling in the centre of each wrapper, wet the edge with a fingertip of water, then fold and pleat to seal.
- Heat the vegetable oil in a lidded non-stick frying pan over medium heat. Sit the dumplings flat side down for 2 minutes until golden, add the water, cover and steam for 6 minutes. Uncover and cook for 1 more minute until the bases crisp up. Serve with the black vinegar and chilli oil.
45 minutes, plus 30 minutes resting the filling
Makes about 30 dumplings
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