Recipe provided by | COOKING WITH COCKTAIL RINGS
Servings: 4-6
INGREDIENTS
For the dumplings:
1-1/2 pounds ground American Lamb
2 tablespoons shaoxing wine*
2 tablespoons rice vinegar
3 tablespoons soy sauce
1 teaspoon grated ginger
2 green onions, thinly sliced
1 teaspoon roasted ground coriander
1 teaspoon ground Sichuan pepper
1/4 teaspoon ground white pepper
2 eggs, lightly beaten
36 (3½") wonton wrappers
For serving:
1/2 cup canola oil
3 tablespoons crushed red pepper
1/4 cup Chinese black vinegar
2 green onions, thinly sliced
Handful cilantro leaves
DIRECTIONS
For the dumplings:
In a medium mixing bowl combine the lamb, shaoxing wine, rice vinegar, soy sauce, ginger, green onions, coriander, Sichuan pepper, white pepper and eggs with hands until completely combined. Cover and refrigerate until ready to use.
Fill a small bowl with water. Working one wrapper at a time, place 1 teaspoon of filling in the center, brush the edges with the water, and fold the wrapper in half, forming a triangle. Next, overlap the opposite corners, brushing with water to seal together. Repeat with the remaining wrappers until all of the lamb mixture has been used.
Bring a large pot of salted water to a boil over medium heat. Working in batches, add the wontons and cook, until firm and cooked through, about 5 minutes. Remove with a slotted spoon and drain on a paper towel lined plate. Continue until all of the wontons have been cooked.
For serving:
Combine the canola and red pepper in a small saucepan and heat over medium-low heat until the oil is fragrant and the oil turns a pale red but the red pepper flakes are not burnt, about 5 minutes. Remove from heat then strain the red pepper flakes from the oil and discard. Store the chili oil in an airtight container until ready to use.
Add dumplings to a bowl and serve topped with chili oil, Chinese black vinegar, green onion and cilantro.
