Ingredients
Units
Scale
- 4 cups flour
- 1 egg white
- 1 tsp salt
- 1 lb very finely chopped or ground lamb
- 1/3 cup minced butternut squash
- 1 Tbsp minced lamb fat
- 1/2 cup minced onions
- 1 small cooked carrot, minced
- 1 teaspoon cumin seeds, roughly ground in a spice grinder
- 1/2 teaspoon each of salt, pepper, and sugar
- 1 Tbsp sesame seeds
- 1 tsp minced fresh cilantro
- ***
- Serve with the Hirshon Xinjiang-Style Dipping Sauce (or a simple chili paste/vinegar dip, if you prefer):
- 1/4 tsp vegetable oil
- 3/4 tsp chili oil (I prefer Kadoya-Brand Hot Chili Sesame Oil)
- 1 tsp cumin seed
- 1 tsp fennel seed
- 1 tsp Sichuan peppercorns
- 1/2 tsp black peppercorn
- 2 scallions minced
- 3 inch piece of ginger minced (~2 TBL)
- 4 large garlic cloves minced
- 1 tsp pulverized golden rock sugar or use light brown sugar instead
- 1/4 cup chicken stock (preferably homemade or use low-salt canned)
- 1/8 cup Guilin-style chili paste or use whatever Chinese chili paste you prefer
- 1/4 cup Tamari reduced sodium soy sauce
- 1/3 cup Chinese Sweetened Black vinegar (or use Balsamic)
Instructions
- —
- Mix flour, egg white, salt and a cup of warm water and knead until smooth. Let this dough rest for an hour, then roll the dough into logs about ¾ inch diameter on a cutting board thinly coated with flour.
- Cut the logs into ½ inch-long pieces. Flatten each piece into 3-inch-wide circles. The center of the pieces should be a bit thicker than its edges (if you don’t want to go to the trouble, just buy ready-made round wonton skins and use those instead).
- Mix meat, squash, fat, onions, carrots, cumin seeds, and the salt, pepper, and sugar. Put a tablespoon of this mixture in the center of the dough, wet the edges (can use water or the yolk).
- Fold the dough over in a semicircle. Close the dumpling by pleating and pinching the edges, meeting at the top. Twist the top of the dough to seal firmly.
- Moisten the tops of the manti and sprinkle sesame sees on them, pat them slightly so they stick.
- Place them in a multi-tired, oiled tray steamer or bamboo steamer. Steam for 25-30 minutes.
- If you have further dumplings to cook, remember to oil the trays each time, otherwise they will stick to the tray and rip apart.
- Sprinkle the steamed dumplings with minced coriander.
- ***
- Dipping Sauce Instructions:
- Hand-mince the scallions, ginger and garlic.
- Heat a non-stick pan on medium-high. Toss in spices and stir for about 1 minute or so until just fragrant.
- Grind the heated spices into a powder. Put aside.
- Add chili oil and vegetable oil into the same unwashed pan. Stir for 30 seconds.
- Toss in minced scallions, ginger and sugar for 1 min.
- Then toss in garlic (since it burns easier) and all other remaining ingredients plus the ground spices.
- Let that cook for 1 minute then remove from heat.
- Pour into a glass container and bring to room temp. Cover and chill. Do not serve the same day. Give it a day in the fridge so all the flavors can meld.
- Prep Time: 0 hours
- Cook Time: 0 hours
