Cooking Memo: Lamb Dumplings

Lamb dumplings are rich and delicious. They aren't as gamey as you might think, and if you weren't told, you might not even notice. Highly recommended.

[Ingredients]

[A] - Ginger (minced) 6g
- Garlic chives (finely chopped) 10g
- Soy sauce 30g
- Sugar 10g
- Salt, two pinches
- Sesame oil 10g
- Lard 10g
- Pepper, a dash

- Lamb (medium ground) 300g *1
- Onion (coarsely minced) 160g *2
- Potato starch 15g
- Gyoza wrappers 20-40 pieces

*1 If ground meat is hard to find, hand-cut raw lamb meant for Jingisukan (Genghis Khan).
*2 If the onion is watery, wrap it in paper towels for about 30 minutes to absorb the moisture before weighing and using.

[Instructions]
Mix the ingredients in <A> and the lamb well until sticky.
Add the onion and potato starch and mix.
Wrap the filling. (Expect about 30 dumplings using 17g of filling each.)

If you are not cooking them immediately, they can be frozen. Line a tray with plastic wrap, arrange them slightly apart, cover with more plastic wrap, and freeze.
Once frozen, transfer them to a plastic bag.

If cooking immediately, grease a non-stick frying pan with oil,
and arrange the dumplings as you wrap them. (Expect about 15 dumplings for a 26cm pan.)
Once arranged, turn the heat to high. Fry for about 1 minute, then add boiling water until it reaches about one-third the height of the dumplings and cover with a lid. Cook over medium-high heat for about 10 minutes.
Once the water has evaporated, remove the lid and finish cooking while moving the pan to ensure even browning.

Serve with sudachi (or other citrus juice), salt, and pepper.

<If making the wrappers from scratch>
- Bread flour 100g
- Salt, one pinch
- Water 47g
It is easier to knead in two stages. After the dough comes together in the first stage, let it rest for 20-30 minutes. In the second stage, knead until smooth and supple.
Divide into 9g portions and roll out each one. (Makes 16 wrappers.)
*If wrapping immediately, use wheat flour for dusting; otherwise, use potato starch.
(If using potato starch for dusting, they can be frozen.)