Chinese Steamed Dumplings With Dipping Sauce

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 2 cups flour
• 1 egg
• 1/2 teaspoon salt
• water (enough for a thick, bread-like dough)
• 1/2 lb ground lamb
• 2 scallions, finely chopped
• 1 (1 inch) piece fresh ginger, finely-chopped
• 1/4 cup peas (thawed if frozen)
• 1 teaspoon chili pepper flakes (optional)
• 2 tablespoons soy sauce
• 1/2 tablespoon rice vinegar (rice vinegar)
• 1 tablespoon honey
• 1 teaspoon sesame oil (optional)
• 1/2 teaspoon sesame seeds (optional)

Recipe

• 1 mix ingredients for dipping sauce and set aside.
• 2 lightly oil a large bowl.
• 3 put the flour and salt in another large bowl, piled up.
• 4 make a dent in the top of the pile, and crack the egg into it.
• 5 mix the egg into the flour.
• 6 add enough water to the mixture to make a thick dough.
• 7 the consistency should be like bread dough.
• 8 in any case, don't add too much water--it shouldn't be like batter at all!
• 9 turn the dough out onto the flour-dusted counter, and form into a ball.
• 10 (it helps to flour your hands first).
• 11 place the dough into the oiled bowl and cover with plastic wrap (cellofane).
• 12 let stand 1 hour.
• 13 meanwhile mix all ingredients for filling and place in the fridge.
• 14 next, remove dough and place on flour-dusted counter (or work surface).
• 15 knead a bit and flatten until very thin (but not see-through or falling apart).
• 16 using a large, round cookie-cutter (or bottom of coffee can or top of glass) cut three-inch rounds.
• 17 don't place them on top of each other, as they could stick together!
• 18 knead the leftover pieces together again and cut more rounds until there's no dough left.
• 19 spoon a bit of the filling into the center of each round and fold in half (to make a semi-circle shape).
• 20 seal edges with a bit of water, and use tongs of a fork to decorate the edge.
• 21 to prepare, either steam the dumplings (if you have a steamer) for 15 mins, or boil for 10 mins.
• 22 if you boil, add some oil to the water and don't overcrowd the pan--make them in batches.
• 23 if you like, you can fry the dumplings in a skillet or wok to brown them before serving.
• 24 handle gently!