In 2014, my dumpling cookbook “Dumplings All Day Wong” was published, a tribute to my love of Asian style dumplings. This dumpling combines all of my favorite things: rich delicious lamb, with the sizzling tingle of spicy Szechuan flavors, and creamy and herbaceous accents of garlic yogurt and coriander, all in a composed dumpling dish sure to please the masses!
| Level: | Intermediate |
| Total: | 3 hr |
| Active: | 20 min |
| Yield: | about 6 dozen dumplings |
Ingredients
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1 cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 teaspoons crushed and finely minced garlic
- 1/2 teaspoon kosher salt
- 1/2 cup chopped fresh cilantro
- 1/2 cup thinly sliced scallions, plus more for serving
- 1/4 cup salted/fermented black beans, soaked in water overnight, minced
- 3 tablespoons toasted and minced or sliced dried whole red chile
- 3 tablespoons minced garlic
- 3 tablespoons minced ginger
- 2 tablespoons toasted Szechuan peppercorns, lightly crushed or ground
- 2 tablespoons cumin seeds, toasted
- 1/4 cup shaoxing rice wine
- 2 pounds ground lamb
- Kosher salt and freshly ground black pepper
- Black vinegar, for serving
- Chile crunch or chile oil, for serving
- Fresh cilantro leaves, for serving
Instructions
- For the dough: Bring 2 cups water to a boil in a small saucepan, then remove from the heat. In a large bowl, whisk together the flour and salt, pouring 1 1/2 cups of the hot water to the flour. Using a rubber spatula, mix the flour and hot water together until the flour is saturated. Knead the dough until smooth, about 2 minutes. Wrap the dough in plastic wrap and allow to rest for 1 hour.
- Roll 10-gram pieces of dough into 3 1/2-inch rounds, using flour to dust as needed. Layer between sheets of parchment paper.
- For the garlic yogurt: Mix together the yogurt, lemon juice, garlic and salt in a bowl.
- For the dumplings: Combine the cilantro, scallions, black beans, red chile, garlic, ginger, Szechuan peppercorns and cumin seeds in a food processor and process until combined. Transfer to a large mixing bowl and add the wine. Add the lamb and mix to combine. Season with salt and pepper.
- Form dumplings into the desired shape, spooning 1/2 to 1 tablespoon filling per dumpling.
- Bring a large pot of water to a boil. Boil the dumplings until they float and the lamb filling is cooked through, 2 to 4 minutes. Serve with the black vinegar, chile crunch, garlic yogurt, cilantro leaves and scallions.
Nutrition Facts
| Serving Size | 1 of 72 servings |
| Calories | 70 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 10 mg |
| Sodium | 65 mg |
Reviews
Great dumplings! We made these on Christmas Eve for something different. I cut the recipe to 1/3 and still got 2 dozen dumplings out of the batch. The dough worked perfectly. We don’t like lamb and wanted to mix pork and shrimp. We thought the filling was very flavorful but a little dense so next time we will use 1/2 ground pork and 1/2 shrimp. The yogurt sauce was a nice cooling component. I’d also like to add a traditional dumpling sauce too. We boiled and then pan-fried them as we liked a little crispy outside and they came out perfectly.