- To make the dumpling wrappers, tip the flour into a mixing bowl and pour in the water. Start with 120ml. Bring together into a dough and tip out onto a clean, floured surface. Knead until light in colour and smooth in texture. This will take about 5-6 minutes. Roll into a sausage shape and cut into quarters. Roll each quarter out and cut into 6 portions. You will have 24 in total. Using a rolling pin and plenty of flour, roll each portion into a little circle, 8-9cm in diameter. Dust with plenty more flour and repeat with the rest.
- To make the filling, tip the lamb into a mixing bowl and add the chilli flakes, cumin, Sichuan pepper, spring onions and light soy sauce. Mix well. You will have enough to make 24 little balls.
- Make the dumplings in two batches. Lay half the wrappers onto a clean, floured surface. Take a portion of the meat and roll it into a hazelnut sized ball. Place in the middle of a wrapper and repeat with the rest of the first batch of dumplings.
- Pour a little water into a small bowl. Wet your finger and wipe it around the edge of one of the wrappers. Pull the sides up over the filling, join in the middle and then tightly seal the sides. Repeat with the rest.
- Place the plastic trivet into the enamel shelf. Cover with baking paper and brush all over with the oil. Put the dumplings onto the baking paper and pop onto the middle shelf of the Panasonic Steam Oven. Press the steam button once and then select 10 minutes. Press start and cook through. Whilst they cook, finish the remaining dumplings.
- Meanwhile, mix the soy sauce, vinegar, sriracha, chives and chilli together into a spicy dipping sauce. Serve immediately with the cooked dumplings.
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For the wrappers
200g plain flour + extra for dusting
120-130ml warm water
For the filling
320g lamb mince, I use 20% fat
2 tsp chilli flakes
1 tsp ground cumin
1 tsp ground Sichuan pepper
1 spring onion, finely chopped
2 tsp light soy sauce
2 tsp olive oil
4 tbsp soy sauce
2 tbsp white wine vinegar
2 tbsp Sriracha
A small bunch of finely chopped chives
½ red chilli, deseeded and finely chopped