Recipe courtesy of Lee Anne Wong
Ma Po Lamb Dumplings
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- Level: Intermediate
- Total: 3 hr
- Active: 20 min
- Yield: about 6 dozen dumplings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 72 servings
- Calories
- 70
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 10 mg
- Sodium
- 65 mg
In 2014, my dumpling cookbook “Dumplings All Day Wong” was published, a tribute to my love of Asian style dumplings. This dumpling combines all of my favorite things: rich delicious lamb, with the sizzling tingle of spicy Szechuan flavors, and creamy and herbaceous accents of garlic yogurt and coriander, all in a composed dumpling dish sure to please the masses!
- Level: Intermediate
- Total: 3 hr
- Active: 20 min
- Yield: about 6 dozen dumplings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 72 servings
- Calories
- 70
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 10 mg
- Sodium
- 65 mg
Ingredients
Dough:
Garlic Yogurt:
Dumplings:
Directions
- For the dough: Bring 2 cups water to a boil in a small saucepan, then remove from the heat. In a large bowl, whisk together the flour and salt, pouring 1 1/2 cups of the hot water to the flour. Using a rubber spatula, mix the flour and hot water together until the flour is saturated. Knead the dough until smooth, about 2 minutes. Wrap the dough in plastic wrap and allow to rest for 1 hour.
- Roll 10-gram pieces of dough into 3 1/2-inch rounds, using flour to dust as needed. Layer between sheets of parchment paper.
- For the garlic yogurt: Mix together the yogurt, lemon juice, garlic and salt in a bowl.
- For the dumplings: Combine the cilantro, scallions, black beans, red chile, garlic, ginger, Szechuan peppercorns and cumin seeds in a food processor and process until combined. Transfer to a large mixing bowl and add the wine. Add the lamb and mix to combine. Season with salt and pepper.
- Form dumplings into the desired shape, spooning 1/2 to 1 tablespoon filling per dumpling.
- Bring a large pot of water to a boil. Boil the dumplings until they float and the lamb filling is cooked through, 2 to 4 minutes. Serve with the black vinegar, chile crunch, garlic yogurt, cilantro leaves and scallions.
