Cumin Lamb Dumplings

• 份量: 55 dumplings

配料

Cumin Spice Blend:

1.38 kilograms kosher salt

153 grams ground black pepper

960 grams ground cumin, toasted

480 grams MSG

426 grams Tajín seasoning

96 grams ground sancho pepper

Lamb Filling:

300 grams toasted garlic oil

140 grams toasted sesame oil

9.07 kilograms ground lamb

700 grams panko breadcrumbs

400 grams chopped cilantro

330 grams chopped ginger

330 grams chopped garlic

330 grams chopped scallion whites

Black Vinegar Sauce:

254 grams rice vinegar

60 grams mirin

60 grams sake

30 grams Chinese black vinegar

16 grams light soy sauce

16 grams minced scallions

16 grams minced garlic

16 grams minced ginger

16 grams chopped cilantro

2 grams ground white pepper

Dumplings:

Gyoza wrappers

To Assemble and Serve:

Yield: 1 serving

Olive oil

Chile oil

Fresh cumin leaf

步骤

For the Cumin Spice Blend:

In a large mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.

For the Lamb Filling:

In a mixing bowl, whisk to combine oils and 200 grams Cumin Spice Blend. Set aside. In a separate mixing bowl, combine remaining ingredients. Fold spice mixture into lamb mixture until just combined. Transfer to an airtight container and refrigerate.

For the Black Vinegar Sauce:

In a mixing bowl, whisk to combine all ingredients. Transfer to an airtight container and refrigerate.

For the Dumplings:

Place wrappers on a clean work surface. Top each with 9 grams Lamb Filling, making sure to leave a ¼-inch border around the edges. Wet border with cold water. Fold opposite corners together over the center. Bring the remaining 2 corners together to meet in the center and form a square. Press firmly along edges to seal. Set aside.

To Assemble and Serve:

In a steamer basket set over boiling water, cook 5 Dumplings 6 minutes, or until cooked through. Transfer to a serving plate. Drizzle with olive oil, Black Vinegar Sauce, and chile oil. Garnish with cumin leaf.