prep time: 1 1/2 hours
cook time: 20 minutes
servings: 4 - 6
4 cups flour
3 1/2 teaspoons salt + more to taste
2 eggs - room temperature
1 cup + 2 teaspoons warm water
1 pound lamb - coarsely ground
1 pound onions - finely chopped
1/2 cup white vinegar + more for serving
1/4 cup finely chopped cilantro
2 tablespoons beef or chicken stock
1/2 teaspoon pepper
1/2 teaspoon cumin
10 napa cabbage leaves (to line steamer)
1. in a large bowl, mix together flour and 2 teaspoons salt. make a well. crack eggs into the well and add water. using a fork, mix eggs and water into flour until it forms scraggly dough. knead dough with your hands until it's pliable and elastic, about 5 minutes. cover dough with a linen towel and let it rest for about 30 minutes.
2. meanwhile, in a large bowl, mix lamb, onions, vinegar cilantro, stock, 1 1/2 teaspoons salt, pepper and cumin until well combine.
3. divide dough into four equal parts. take one of the pieces and roll it out over a floured surface until it is about 1/16-inch thick. keep other pieces under a linen towel. using a 3 5/8-inch ring cookie cutter, cut out dumpling circles. life excess dough and place it under the towel.
4. place about 1 tablespoon of filling in center of each circle. keep a small bowl of cold water at hand. very lightly wet index fingers and run them around the edge of the dumpling circle. fold top of dumpling circle over bottom to form a half moon. crimp edges, pinching with thumbs and index fingers. repeat with remaining dough.
5. in a steamer lined with cabbage leaves, bring 1 1/2 inches of water to a boil. add as many dumplings as will fit without touching. cover and steam for about 20 minutes. transfer dumplings to a warmed plate. cover to keep warm while cooking the remaining dumplings.
- wall street journal, august 2012