This recipe appears in:Seriously Asian: Dumplings with Sichuan Peppercorns
Adapted from Asian Dumplings by Andrea Ngyuen
- For the Filling:
- 1 pound ground beef or lamb
- 3/4 cup finely chopped onion
- 1/2 cup chopped Chinese chives, leeks, or green onions
- 3 tablespoons minced ginger
- 6 medium cloves garlic, minced and crushed into a paste
- 1 3/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Sichuan peppecorns, toasted and ground
- 3 tablespoons vegetable oil
- 1/2 cup meat stock
- For the Spicy Tomato Sauce:
- 1/2 pound ripe tomatoes
- 1 medium clove garlic, chopped
- 1 teaspoon chopped fresh ginger
- 1/4 teaspoon salt
- 1/4 teaspoon dried red chili pepper
- 3 tablespoons water
- 2 tablespoons juice from one lemon or lime
- Chopped herbs to garnish such as mint, cilantro, or basil
- Pinch ground cumin
With a fork or wooden spoon, thoroughly combine all filling ingredients. Wrap dumplings according to desired shape and size using store-bought or homemade wrappers. Wrapped dumplings may be covered with a damp paper towel and refrigerated for several hours prior to cooking. Or, freeze on baking sheet and transfer to plastic bag for longer storage (cook from frozen).
Meanwhile, make the sauce. Preheat broiler to high and adjust oven rack to 4 inches from the element. Broil or grill tomatoes until skins are charred. Remove from heat and let cool slightly, then peel away skins.
Combine garlic, ginger, and salt in mortar and pestle. Pound to a rough paste. Add tomatoes and stir around to break apart tomato. Add remaining ingredients and mix well. Sauce will keep in covered container in refrigerator for up to 5 days.
To cook dumplings, steam for 6 to 9 minutes, until wrappers are translucent. Serve immediately with sauce on side.