Lamb Dumplings

Cook the carrot:

1. Heat up a frying pan over medium heat.
2. Add in vegetable oil and the grated carrot.
3. Cook until the carrot is softened slightly, about 2-3 minutes. Remove from heat and let it cool.

Prepare the lamb dumpling filling:

1. Use a mortar and pestle or coffee grinder to coarsely grind the cumin seeds and Sichuan peppercorns.
2. In a large bowl, combine ground lamb, the ground cumin seed and Sichuan peppercorn, soy sauce, Shaoxing wine, sea salt, sugar, ginger, garlic and green onion.
3. Mix the meat in one direction, using a paddle or pair of chopsticks, until strands form.
4. Add in the cooked, cooled carrot and continue to mix, until combined.

Make the dumpling wrappers:

1. In a large bowl, combine the all-purpose flour, water and salt.
2. Knead until the dough comes together, about 5 minutes.
3. Cover the dough and let it rest at room temperature for 10 minutes.
4. Roll out the dough into a log, and divide into 15g portions, about 40 pieces total.
5. Flatten each dough portion into a round circle.
6. Use a rolling pin to roll the dough into a thin round dumpling wrapper, about 3" across.
7. Repeat with the remainder of the dough. (Note: if the dough is too stiff, let it relax for 10 minutes before re-rolling).

Make the dumplings:

1. Take a dumpling wrapper and add a teaspoon of lamb filling in the center.
2. Repeat with the remainder, folding and pleating as you desire.

Cook the dumplings:

1. Add 1 teaspoon of vegetable oil to a frying pan and place the dumplings into the pan, allowing for a little space in between.
2. Pour in ½ C of cold water and cover with a lid.
3. Turn on the heat and cook over medium heat, until all the water has evaporated, and the bottoms are crisp, about 10 minutes.
4. Use a spatula to remove the pan-fried dumplings.
5. Garnish with chopped green onion and cilantro, if desired.
6. Serve with soy sauce and/or chili oil.