Back to 6 servings filling 1 pound ground lamb 1 cup scallions, thinly sliced, white and green parts 0.5 cup yellow onion, finely chopped 1 cup Chinese chives, chopped; scallions can replace them 2 tablespoons ginger, finely grated 2 teaspoons ground cumin, or 2 teaspoons whole cumin seeds, lightly crushed 1 teaspoon ground Sichuan peppercorn 2 tablespoons light soy sauce 1 teaspoon dark soy sauce, optional, for color 2 tablespoons Shaoxing wine, dry sherry can replace it 1 teaspoon kosher salt 0.5 teaspoon sugar 1 tablespoon toasted sesame oil 0.25 cup cold water, for stirring the filling; iced water works too dumplings 1 pound dumpling wrappers, about 40 round wrappers, 3 to 3.5 inches; store-bought is fine cooking 2 tablespoons vegetable oil, plus more for the pan 0.5 cup water, for steaming dipping sauce 0.25 cup soy sauce, for dipping 2 tablespoons Chinese black vinegar 1 tablespoon chili oil
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1 Step 1: Stir the ground lamb in one direction with 1/4 cup cold water until it turns sticky and holds together, about 1 minute.2 Step 2: Add the scallions, onion, Chinese chives, ginger, cumin, ground Sichuan peppercorn, both soy sauces, Shaoxing wine, salt, sugar and sesame oil. Mix thoroughly, then refrigerate the filling for at least 30 minutes.3 Step 3: Spoon about 1 tablespoon of filling into the center of each wrapper. Moisten the edge with water, fold into a half moon and pleat or crimp the seal firmly so no air is trapped.4 Step 4: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering. Arrange the dumplings flat side down with space between them and fry until the bottoms are golden, about 3 minutes.5 Step 5: Pour in 1/2 cup water, cover and steam over medium heat for about 5 minutes until the filling is cooked through and the water is nearly gone. The filling is done when the lamb is no longer pink and reaches 160°F (71°C).6 Step 6: Uncover and cook 1 to 2 minutes more until the water evaporates and the bottoms are deep golden and crisp.7 Step 7: Mix the soy sauce, black vinegar and chili oil for the dipping sauce, then serve the dumplings hot with the sauce on the side.getsaucepan.com/r/aca5d5d8-fa39-5626-b35c-9217cdd62e15
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