Hui-Style Lamb Jiaozi (Chinese Dumplings)

The Hui minority in China is Muslim, naturally they don't eat pork like the Han Chinese. Because of this they make all kinds of delicious foods with lamb. I ate these in Xi'an and in Beijing. They can be served Chinese style on a plate, or in a bowl of the broth they're boiled in, topped with cilantro and chopped green chilis.

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 100 dumplings

Ingredients

• 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

Directions

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.