Lamb dumplings

Ingredients

For the dumpling dough

• 300g plain flour
• A pinch of salt
• 100ml hot water
• 90ml filtered cold water

For the lamb filling

• 300g lamb mince
• ½ tsp black pepper
• ½ tsp white pepper
• ½ tsp ground cumin
• 1 tsp salt
• 4 tsp soy sauce
• 2 tsp vegetable oil
• 1 tsp sesame oil
• 100g chicken or pork stock
• 1 small onion, finely diced

For the dressing

• 2 tbsp chinkiang black vinegar
• 4 tbsp chilli oil
• 1½ tbsp soy sauce
• 1½ tbsp mirin
• 1 spring onion, finely chopped
• 1½ tbsp finely diced onion

Method

Start by making the dough. Combine the plain flour and salt with the hot water and stir with chopsticks. Add the filtered cold water and stir again until loosely combined. Knead the dough by hand. It will be crumbly and dry at first but will soon become smooth – don’t be tempted to add more water. Wrap the dough in clingfilm and let it rest for a couple of hours at room temperature.

Combine the lamb mince, spices and seasonings in a mixing bowl. While using your hand to mix in one direction, gradually add in the stock until it’s completely absorbed. The mince should be sticky and offer some resistance. Add in the diced onion and incorporate with your hands.

To make your dumplings, form the dough into a long sausage shape, then portion it into 15g dough balls. Dust your rolling pin and work surface with a little flour, then roll each dough ball into a circular disc. Wet a butter knife and scoop out roughly 25g of filling into each dumpling skin. Fold the dumplings in half, press the sides together, then place on a flour-dusted tray.

Before boiling the dumplings, make your dressing by whisking all of the ingredients together in a bowl, then set aside.

Bring water to the boil in a large pot. Drop the dumplings in one by one and set a timer for 4 minutes. (They will float to the top when they are ready.) Serve immediately in bowls with a splash of dressing at the bottom.