chewy and rich and flavorful this is a winter sort of dumpling
Course Appetizer, Main Course
Cuisine Chinese, Tibetan, winter
Prep Time 20minutes
Cook Time 15minutes
resting time 30minutes
Total Time 35minutes
soy vinegar dipping sauce
2tablespoonsblack or regular rice vinegar
1/2poundlamb shoulder cut into tiny bitsor ground lamb if you prefer
1/2cupfinely chopped scallions
1Tablespoonfinely chopped fresh ginger
1teaspoondiamond kosher salt
1large clove of garlicfinely minced
make the dough
whisk together flour, salt, and baking soda
add water starting with 1/4 cup until dough comes together in shaggy mess
knead until smooth, cover, and set aside for at least 30 minutes
make the filling
chop the lamb, if necessary and then combine all ingredients. If the lamb is particularly lean add a scant teaspoon of olive oil or oil of choice
prepare the steamer by either oiling or lining with cabbage leaves
make the soy dipping sauce by combining soy vinegar and ginger in a dipping type of dish
make wrappers and assemble
divide dough into twelve equal pieces- I cut it into quarters and them the quarters into thirds. alternately roll the dough out into a snake and cut into twelve pieces. roll the dough into 4 inch rounds, if you can manage to make the center slightly thicker than the edges this helps the dumplings stay together
to ensure there is no leftover filling lay the wrappers out on the counter and place approximately 1 level tablespoon of filling in the center of each than pleat the edges of the dough together at the top to form a sort of satchel. I’m no dumpling expert and this is the easiest shape for me to make.
As you form the dumpling place them in the steamer and then steam for 12-15 minutes until the filling is cooked through (you can test this by removing one dumpling from the steamer and cutting in half but the beauty of chopping your own lamb is that as long as the outside reaches a safe temp you are good to go.
serve hot with generous helpings of dipping sauces and sides- they get even chewier the longer they sit.
special equipment needed- bamboo or metal steamer- alternately these can be boiled but be sure they are sealed tight if you do!
Lamb Dumplings with a soy vinegar dipping sauce https://www.recipefiction.com/2019/01/lamb-dumplings-w-soy-vinegar-dipping-sauce.html