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Spiced Lamb Dumplings

Dim Sum and Other Snack Foods

Spiced Lamb Dumplings
3/4 pound lamb, coarsely chopped
1/3 cup chopped yellow onion
2 large scallions, finely chopped
1/3 cup finely chopped fresh coriander leaves
1 large medium-hot chile, finely chopped
1 and 1/2 teaspoons finely minced fresh ginger
1 clove garlic, minced then crushed into a paste
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 and 1/4 teaspoons garam masala
1/4 teaspoon Sichuan peppercorns, toasted in a dry skillet then crushed in a mortar and pestle
1 teaspoon salt
2 Tablespoons canola oil
recipe for basic dumpling dough for sixteen dough wrappers, or purchase them
2 cups spicy roasted tomato or another sauce
1. Combine lamb, onion, scallions, fresh coriander, chili, ginger, and garlic in a bowl, mixing and mashing well with a fork.
2. Mix coriander, cumin, garam masala, Sichuan peppercorn, salt, oil, and six tablespoons water and pour this over the meat mixture, stirring and folding all these ingredients together.
3. Cover with plastic wrap and set aside for half an hour; this should be about two cups; and it can be prepared one day in advance.
4. Roll each piece of dough to about three and a half inch rounds. Then fill them and steam over boiling water for eight minutes. Serve with sauce on the side.

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