This is the dumpling that helped make Dumpling Galaxy; it also especially reminds me of home. In northern and western China, we love to cook with lamb, and we add bold spices like cumin and dried chile to stand up to its gaminess. But if you treat it right, lamb can also be as friendly as pork and as juicy as beef—without adding a blitz of spice. This dumpling combines lamb with delicate green summer squash, which brings a surprising freshness to the filling. I also add a little kick in the form of citrusy, camphor-like Sichuan peppercorns. But instead of mixing ground peppercorns directly to the meat, which might overpower the filling, I prefer to soak them whole in water, strain them out, and add that water to the filling for a gentle buzz on the tip of your tongue.

　　

Ingredients

Makes 24 dumplings

　　2 tablespoons Sichuan peppercorns, toasted

　　1 small zucchini, grated

　　1 pound ground lamb

　　3 scallions, finely chopped, white and green parts

　　2 tablespoons sherry cooking wine

　　1 tablespoon freshly grated ginger

　　1 tablespoon soy sauce

　　1 tablespoon kosher salt

　　24 Panfried Dumpling Wrappers

　　2 tablespoons all-purpose flour

　　2 tablespoons white vinegar

　　1 teaspoon vegetable oil

　　

Step 1

In a small bowl, soak the peppercorns in ⅓ cup of lukewarm water for at least 1 hour, then strain out and discard the peppercorns. Wrap the zucchini in a clean cheesecloth or tea towel and squeeze to wring out excess moisture.

　　

Step 2

In a medium bowl, add the lamb and slowly pour in the peppercorn-infused water, a few drops at a time, and use your hands to mix it in well until the water is fully absorbed. Add the scallions, wine, ginger, soy sauce, and salt, and mix well until fully incorporated. Gently fold in the zucchini and mix until well combined.

　　

Step 3

Holding a wrapper in your palm, use a fork to add about 1 tablespoon of the filling to the center of the wrapper, then lightly pat down the filling with the fork to get rid of any air bubbles.

　　

Step 4

Fold the dumpling into a half-moon, pinching it shut with your thumbs and index fingers, then press the center of the dumpling while pulling on the corners to push out any air bubbles and shape it into a curved crescent. Inspect the dumpling for any holes and pinch them shut. Repeat with the rest of the wrappers to make 24 dumplings.

　　

Step 5

In a small bowl, whisk together the flour, vinegar, and 1 cup of water until combined to make a slurry. Brush the oil in a medium cast-iron or nonstick skillet and heat over medium-high heat until the oil starts to shimmer. Add 6 dumplings with the sealed edges lying flat in the pan, spacing them 1 inch apart, then slowly pour in just enough of the slurry to come one-third of the way up the dumplings. Partially cover the pan, leaving a small gap for steam to escape.

　　

Step 6

Increase the heat to high and cook for 2 minutes for cast iron (1 minute for nonstick). Lower the heat to medium for 2 minutes for cast iron (3 minutes for nonstick). Then lower the heat to low for 2 to 3 minutes for cast iron (3 minutes for nonstick).

　　

Step 7

Cook until the water has evaporated, leaving a paper-thin disk of golden-brown starch on the bottom of the pan. Remove from the heat and slide a thin, flexible spatula around the rim of the pan to loosen the edges of the starch disk, then carefully slide the spatula underneath and flip the disk onto a plate in one piece, crispy side up. Serve immediately, then clean the skillet and repeat with the remaining dumplings.

　　From The Dumpling Galaxy Cookbook. Copyright © 2017 by Helen You. Photographs copyright © 2017 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.Buy the full book from Amazon.