Hui-Style Lamb Jiaozi (Chinese Dumplings)

• 1 lb ground lamb or 1 lb ground goat meat
• 1/4 lb minced lamb fat or 1/4 lb goat fat
• 4 green onions, chopped finely
• 10 garlic cloves, chopped finely
• 4 green chilies, chopped finely (jalapeno's are best)
• 1 tablespoon ground cumin
• 2 tablespoons salt
• 1 tablespoon soy sauce
• 100 dumpling wrappers

1. Grind the meat and the fat. In a large bowl, combine them with the other ingredients and mix.
2. Make the dumplings: take a small chunk of the meat mixture and put it in a dumpling wrapper. Pinch the dumpling together on the sides, and use a little water to make it stick.
3. Boil a big pot of water and throw the dumplings into it. Boil them in small batches until they float. Scoop out with a slotted spoon or strainer.
4. Serve in a bowl with a little of the cooking water over them covered with chopped chilis and cilantro, or on a plate. Serve with soy sauce, vinegar, raw garlic, chopped ginger, chili sauce.

ground lamb, lamb fat, green onions, garlic, green chilies, ground cumin, salt, soy sauce, wrappers

Taken from www.food.com/recipe/hui-style-lamb-jiaozi-chinese-dumplings-404767 (may not work)