Spiced Lamb Dumplings

Name: Spiced Lamb Dumplings
Yield: makes 32 dumplings, serving 4 as a main course, 6 to 8 as a snack or starter
Ingredients: 3/4 pound ground lamb, coarsely chopped to loosen; 1/3 cup finely chopped yellow onion; 2 large scallions (white and green parts), finely chopped; 1/3 cup finely chopped fresh cilantro; 1 large medium-hot chile, such as Holland or Fresno, finely chopped; 1 1/2 teaspoons finely minced fresh ginger; 1 clove garlic, minced and crushed into a paste; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1 1/4 teaspoons garam masala (page 219); 1/4 teaspoon Sichuan peppercorn, toasted in a dry skillet for 2 to 3 minutes, until fragrant, then crushed with a mortar and pestle (optional); 1 generous teaspoon salt; 2 tablespoons canola oil; 6 tablespoons water; 1 pound Basic Dumpling Dough (page 22); 1 1/2 cups Spicy Roasted Tomato Sauce (page 218)

December 9, 2011

Nepalese cooking combines Indian and Tibetan cuisines, and these classic dumplings illuminate that wonderful marriage. In this filling, Indian garam masala is combined with Sichuan peppercorn, an important spice in Nepal and Tibet. Nepalese momos often feature water buffalo, but lamb pairs exceptionally well with the aromatics. You can opt to substitute ground beef, pork, or dark-meat chicken or turkey. Regardless of the meat, these dumplings are like their Tibetan brethren (page 57), full of flavor and delectable juices. If there are left overs, panfry or deep-fry them the next day. Note that these dumplings are eaten with fork and spoon. Chopsticks are the standard and prevailing utensils in only four Asian nations—China, Japan, Korea, and Vietnam.

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