Lamb Dumplings
Makes about 50, serving 8.
I’m always looking for new ways to use ground lamb, and saw this from
The Splendid Table’s website, attributed to Jason Wang. Think of Asian wontons or potstickers, but
with a lamb filling (ingredients such as Szechuan peppercorns and black vinegar
came from a local Asian market). I
cooked them in batches, then coated them lightly with oil for storing as
leftovers for quick reheating.
1 lb.
ground lamb 1
Tbs. dry vermouth
3 Tbs. + 1
tsp. peeled fresh 4 tsp.
soy sauce, + additional for sauce
Ginger, finely minced 5 tsp. sesame oil
3 Tbs.
green onions, finely minced 1 pkg.
fresh wonton wrappers
1 tsp.
ground Szechuan pepper 2 eggs, lightly
whisked
2 large
eggs chili
oil
1 tsp. salt black
vinegar
1 tsp.
ground white pepper chopped
cilantro
Combine lamb, ginger, green onions, Szechuan pepper, 2 of
the eggs, salt, white pepper, vermouth, 4 tsp. soy sauce, and sesame oil until
evenly mixed.
Place a tsp. of this filling in the center of each wonton
wrapper. Wet two of the edges of the
wonton with the egg wash (made from the other 2 whisked eggs), and carefully
fold in half, taking care to squeeze out any air bubbled. Continue until all the filling is used. Set aside.
Bring a large pot of water to boil. Carefully place the dumplings in water. Do not overcrowd (you may have to do this
part in batches). Be sure there is
plenty of room for the dumplings to move.
Gently stir. When the water comes
to a boil again, add ¼ c. cold water.
Repeat two more times, allowing the water to boil up before adding more
cold water. After it boils for the final
time, remove dumplings from water. So –
the sequence is: bring water to boil,
add dumplings and stir, water comes to boil, cool it off with ¼ c. cold water,
bring to boil, cool off, bring to boil, cool off, bring to boil and strain out
dumplings.
Make a dipping sauce by combining soy sauce, chili oil,
black vinegar, and cilantro to taste.
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