Spiced Lamb Dumplings

• 3/4 pound ground lamb, coarsely chopped to loosen
• 1/3 cup finely chopped yellow onion
• 2 large scallions (white and green parts), finely chopped
• 1/3 cup finely chopped fresh cilantro
• 1 large medium-hot chile, such as Holland or Fresno, finely chopped
• 1 1/2 teaspoons finely minced fresh ginger
• 1 clove garlic, minced and crushed into a paste
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 1/4 teaspoons garam masala (page 219)
• 1/4 teaspoon Sichuan peppercorn, toasted in a dry skillet for 2 to 3 minutes, until fragrant, then crushed with a mortar and pestle (optional)
• 1 generous teaspoon salt
• 2 tablespoons canola oil
• 6 tablespoons water
• 1 pound Basic Dumpling Dough (page 22)
• 1 1/2 cups Spicy Roasted Tomato Sauce (page 218)

1. To make the filling, combine the lamb, onion, scallions, cilantro, chile, ginger, and garlic in a bowl.
2. Use a fork or spatula to stir and lightly mash the ingredients together.
3. In a small bowl, stir together the coriander, cumin, garam masala, Sichuan peppercorn, salt, oil, and water.
4. Pour these seasonings over the meat mixture, then stir and fold the ingredients together.
5. Once you have broken up the large chunks of meat, briskly stir to blend the ingredients into a cohesive, thick mixture.
6. To develop the flavors, cover with plastic wrap and set aside at room temperature for 30 minutes.
7. You should have about 2 cups.
8. (The filling can be prepared 1 day ahead and refrigerated.
9. Bring it to room temperature before assembling the dumplings.)
10. Meanwhile, roll out 16 wrappers from half of the dough (see page 24).
11. Aim for wrappers that are about 3 1/4 inches in diameter.
12. To assemble and steam the dumplings, follow steps 5 through 7 in the recipe for Nepalese Vegetable and Cheese Dumplings (page 54).
13. Serve immediately with the sauce on the side.
14. Enjoy with fork and spoon.

ground lamb, yellow onion, scallions, fresh cilantro, fresh ginger, clove garlic, ground coriander, ground cumin, garam masala, sichuan peppercorn, generous, canola oil, water, dough, tomato sauce

Taken from www.epicurious.com/recipes/food/views/spiced-lamb-dumplings-379754 (may not work)