Lamb Dumplings

配料

Filling:

Yield: 1,000 dumplings

15 pounds American ground lamb

3.15 kilograms diced tomatoes

1.08 kilograms seasoned seafood soy sauce

1.035 kilograms sesame oil

750 grams panko breadcrumbs

600 grams vegan oyster sauce

30 grams ground Sichuan peppercorns

Dough:

Yield: 50 dumplings

500 grams 00 flour

15 grams annatto powder

5 grams kosher salt

To Assemble and Serve:

Yield: 1 serving

Chile crisp

Scallion oil

Shanxi aged vinegar

Sliced scallions

Sesame seeds

步骤

For the Filling:

In the bowl of a stand mixer fitted with a paddle attachment, add all ingredients. Mix 3 minutes. Transfer to an airtight container and refrigerate.

For the Dough:

In a mixing bowl, combine all ingredients and 200 grams cold water until smooth. Transfer to a work surface and divide into 12-gram portions. Using a rolling pin, flatten and shape each portion into 3-inch circles, leaving the center slightly thicker than the edges. Set aside.

For the Dumplings:

In a pot over medium-high heat, bring water to a boil. On a work surface, place 10 grams Filling in the center of each Dough round. Fold top and bottom edges of Dough to the middle, pinching edges to seal. Boil dumplings until they begin to float. Add 1 cup cold water and continue to cook. Repeat process two more times. Strain and set aside.

To Assemble and Serve:

In a pan over medium heat, sear desired amount Dumplings until golden brown. Transfer to a serving plate. Finish with chile crisp, scallion oil, and aged vinegar. Garnish with scallions and sesame seeds.