Lamb and Coriander Jiaozi

Ingredients

• 500 grams Ground lamb (70/30 lean-to-fat ratio)
• 150 grams Fresh cilantro (coriander), finely chopped
• 2 tablespoons Ginger, grated and squeezed for juice
• 0.5 cup Sichuan peppercorn water (strained)
• 2 tablespoons Light soy sauce
• 1 tablespoon Shaoxing rice wine
• 1.5 tablespoons Toasted sesame oil
• 1 teaspoon White pepper powder
• 3 stalks Scallions, whites and greens finely minced
• 40 pieces Dumpling wrappers (handmade or high-quality store-bought)
• 1 teaspoon Kosher salt
• 2 tablespoons Neutral oil (for pan-searing)(optional)

Instructions

1. 1

   Place the ground lamb in a large mixing bowl and add the ginger juice, soy sauce, rice wine, and white pepper.

2. 2

   Gradually add the Sichuan peppercorn water one tablespoon at a time, stirring the meat in one single direction (clockwise) until the liquid is fully absorbed and the meat becomes a tacky, emulsified paste.

3. 3

   Fold in the minced scallions and the finely chopped cilantro, then drizzle with sesame oil and salt, mixing gently to combine without bruising the herbs.

4. 4

   Place a small spoonful of the lamb mixture into the center of a wrapper, moistening the edges slightly with water if using store-bought skins.

5. 5

   Fold the wrapper into a traditional crescent shape using at least 6-8 tight pleats to ensure a robust seal that can withstand boiling.

6. 6

   Bring a large pot of water to a rolling boil and carefully drop the dumplings in, stirring gently with the back of a spoon to prevent sticking.

7. 7

   When the water returns to a boil, add a cup of cold water; repeat this process three times (the 'three-boil method') to ensure the lamb is cooked through while the skins remain al dente.

8. 8

   Drain the dumplings immediately and serve with a dipping sauce of Chinkiang black vinegar, chili oil, and smashed garlic.