Cumin Lamb Potstickers

These Cumin Lamb Potstickers will make anyone happy, even non-lamb fans, thanks to the heady spiced aroma, and juicy interior.

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Cumin Lamb Potstickers

Yield: Around 20 dumplings

Author: Sarah Huang Benjamin

Prep time: 35 MinCook time: 10 MinTotal time: 45 Min

Spiced with heady cumin, this juicy, meaty dumpling pays tribute to flavours of Xinjiang

Ingredients

Cumin Lamb Potstickers

• 20 ready-made dumpling skins
• 250g (9 oz) minced lamb
• 1/2 teaspoon salt
• 1 teaspoon soy sauce
• 1 tablespoon Sichuan peppercorns
• 1.5 tablespoons cumin seeds
• 100ml (3.4 fl oz) freshly-boiled water
• 4 tablespoons extra virgin olive oil
• Olive oil, for frying

Chilli Yoghurt Sauce

• 4 tablespoons Greek yoghurt
• 1 tablespoon chilli oil
• 1 teaspoon soy sauce

Instructions

1. Toast the cumin seeds in a small pan over medium-high heat, until the aromas are released. Cool.
2. Take 1 teaspoon of the cumin seeds and grind in a spice grinder or pestle and mortar until fine. Place the remaining cumin seeds and Sichuan peppercorns in a heatproof bowl, and pour the freshly-boiled water over. Leave to steep fo 10 minutes. Drain, reserving the water.
3. In a mixing bowl, stir the minced lamb with salt and soy sauce until roughly distributed. Mix in the cumin-Sichuan pepper water in 4 batches, stirring in one direction until the liquid is fully absorbed each time.
4. Pour in the extra virgin olive oil and stir in the same direction until evenly distributed.
5. To assemble the dumplings, place a small dollop of filling in the centre of each dumpling skin. Brush the edge of half the skin with water, and pleat while bringing the two halves together. Press hard on the pleated edge to seal tightly.
6. In a large pan with a lid, heat olive oil up on a medium-high heat. Arrange the dumplings, pleated side up, in the pan.
7. Fry for 1-2 minutes, or until the bottoms of the dumplings are golden brown. Pour in roughly 60ml (4 tablespoons) of hot water and immediately cover the pan. Steam until the water has fully evaporated and the dumplings are cooked through. Place a plate on the dumplings and flip the pan over to serve.
8. To make the chilli yoghurt sauce, just stir all the ingredients together. Top the dumplings with fresh coriander if you like!