Name: Spicy Sichuan-style lamb dumplings with chilli oil
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 - 6
Ingredients: 240 gm minced lamb; 1 large garlic clove, crushed; 1 tsp each coriander seeds and cumin seeds and finely crushed; 1 tbsp neutral oil, such as sunflower; 2 tbsp coarsely crushed Sichuan peppercorns; 120 ml Shaoxing wine; 2 tbsp Sichuan chilli bean paste (pixian doubanjiang; optional; see note); 400 ml chicken stock; Coarsely chopped coriander, to serve; Finely chopped spring onion, to serve; Dumpling dough; 200 gm wheat dumpling flour (see note), plus extra for dusting; Chilli oil; 15 gm dried red chillies, coarsely chopped; 125 ml (½ cup) sunflower oil

Spicy Sichuan-style lamb dumplings with chilli oil

Lamb dumplings spiced with cumin and coriander and cooked in a spicy sauce. What more could you want?

Serves 4 - 6

Makes 30

Prep

30M

Cook

15M

Total

45M

Lamb dumplings spiced with cumin and coriander and cooked in a spicy sauce. What more could you want?

Ingredients

240 gm minced lamb

1 large garlic clove, crushed

1 tsp each coriander seeds and cumin seeds and finely crushed

1 tbsp neutral oil, such as sunflower

2 tbsp coarsely crushed Sichuan peppercorns

120 ml Shaoxing wine

2 tbsp Sichuan chilli bean paste (pixian doubanjiang; optional; see note)

400 ml chicken stock

Coarsely chopped coriander, to serve

Finely chopped spring onion, to serve

Dumpling dough

200 gm wheat dumpling flour (see note), plus extra for dusting

Chilli oil

15 gm dried red chillies, coarsely chopped

125 ml (½ cup) sunflower oil

Method

1.For dumpling dough, place flour in a bowl, add 100ml boiling water and stir to bring dough together. Cover, and stand for 5 minutes to cool, knead until smooth, then cool completely.

2.For chilli oil, stir chillies in a dry wok over medium-high heat until fragrant (3 minutes). Add oil and fry for 10 seconds, remove from heat and cool (15 minutes). Blend with a hand-held blender and leave to infuse until needed.

3.Combine lamb, garlic and spices in a bowl and season to taste with salt.

4.Roll out dough on a lightly floured surface into a 2cm-thick log, and cut it into about 30 even pieces, then roll out to 12cm rounds. Working with a round at a time, place 2 tsp lamb mixture in the centre, brush edges with water, then fold wrapper over to form a half-moon, pinch in the centre to join then pinch and pleat along the edge to seal. Place on a tray lined with baking paper, cover with a tea towel, and repeat with remaining wrappers and filling.

5.Heat oil in a large frying pan over high heat, add Sichuan pepper and stir until roasted (1 minutes). Add Shaoxing, soy, doubanjiang and 300ml stock, stir to combine, and bring to the boil. Add chilli oil to taste, then remove half the sauce and set aside. Return sauce in pan to a simmer, add half the dumplings, cover with a lid, and cook, turning occasionally, until cooked through (5 minutes). Transfer to a bowl and keep warm, and repeat with remaining sauce and dumplings.

6.Transfer dumplings and sauce to bowls, drizzle with chilli oil, top with coriander, and serve with spring onion.