Lamb Pot Sticker Dumplings

Method

In a medium bowl combine ground lamb, ginger, black pepper, cumin and 2 Tbsp soy sauce. Finely chop 6 scallions and add to the bowl, mix until just fully incorporated.

Prepare your work surface, you will need your wonton wrappers covered in a damp towel, a small bowl of water, the meat mixture and a spoon. Working with 1 wonton wrapper at a time, hold it in your palm, place 1 tablespoon of mixture right into the middle. Moisten your finger in the water and trace the border, this will keep the dumpling from opening up while cooking, then just crimp them closed.

To cook, drizzle 2 tsp. oil on a large non stick pan. Arrange 8-10 dumplings in the pan, without overcrowding. Cook on medium-high heat until lightly browned, about 3 minutes.

Add 1/4 cup water to the pan and continue to cook, covered until all of the water has been absorbed, about 5 minutes. Uncover and continue to cook, until the bottoms of the dumplings are deeply browned and crispy, another 2 minutes.

Keep cooked dumplings on a plate covered with foil. Continue with remaining dumplings.

To make the dipping sauce, mix remaining soy sauce, rice vinegar, chili and chili oil in a small bowl.

Slice remaining scallions on an angle. Serve dumplings with dipping sauce, more cracked pepper and sliced scallions scattered over top.