- 1 pound ground lamb
- 3 tablespoons + 1 teaspoon ginger root, finely minced
- 3 tablespoons scallions, finely minced
- 1 teaspoon ground Szechuan pepper
- 2 large eggs
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 1 tablespoon cooking wine
- 4 teaspoons soy sauce, plus additional for dipping sauce
- 5 teaspoons sesame oil
- 1 package fresh wonton wrappers
- 2 eggs, lightly whisked
- Chili oil
- Black vinegar
- Cilantro, chopped
1. Combine the lamb, ginger, scallions, Szechuan pepper, eggs, salt, white pepper, cooking wine, soy sauce and sesame oil until evenly mixed, set aside until ready to make dumplings.
2. Place a teaspoon of filling in the center of each wonton wrapper. Wet two of the edges of the wonton with the egg wash, and carefully fold the square into a triangle, taking care to squeeze out any air bubbles. Continue until all the filling or wrappers are used. Set aside.
3. Bring a pot of water to boil. Carefully place the dumplings in water. Do not overcrowd. Be sure that there's still plenty of room for the dumplings to move. Gently stir. When the water comes to a boil again, add 1/4 cup of cold water. Repeat two more times, allowing the water to boil up before adding more cold water.
After it boils for the final time, remove dumplings from water.
4. Make a dipping sauce by combining the soy sauce, chili oil, black vinegar and cilantro and serve with dumplings.