Spiced Lamb Dumplings
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.
Recipe information
Yield
makes 32 dumplings, serving 4 as a main course, 6 to 8 as a snack or starter
Ingredients
Filling
Preparation
Step 1
To make the filling, combine the lamb, onion, scallions, cilantro, chile, ginger, and garlic in a bowl. Use a fork or spatula to stir and lightly mash the ingredients together. In a small bowl, stir together the coriander, cumin, garam masala, Sichuan peppercorn, salt, oil, and water. Pour these seasonings over the meat mixture, then stir and fold the ingredients together. Once you have broken up the large chunks of meat, briskly stir to blend the ingredients into a cohesive, thick mixture. To develop the flavors, cover with plastic wrap and set aside at room temperature for 30 minutes. You should have about 2 cups. (The filling can be prepared 1 day ahead and refrigerated. Bring it to room temperature before assembling the dumplings.)
Step 2
Meanwhile, roll out 16 wrappers from half of the dough (see page 24). Aim for wrappers that are about 3 1/4 inches in diameter.
Step 3
To assemble and steam the dumplings, follow steps 5 through 7 in the recipe for Nepalese Vegetable and Cheese Dumplings (page 54).
Step 4
Serve immediately with the sauce on the side. Enjoy with fork and spoon.
