Try this recipe and never buy a dumpling in your life again…
1. 500 grams ground lamb
2. 50 grams scallions, finely minced
3. 25 grams sesame oil
4. 20 grams soy sauce
5. 15 grams cooking wine
6. 2 large eggs
7. 5 grams salt
8. 5 grams ground Szechuan pepper
5 grams ground white pepper
Roll the dough into a long even rope (about 1 inch thick). Cut into short coins (about 1/2 inch thick; about 60 total). Use a Chinese-style rolling pin to roll the each piece into a small thin circular wrapper. Fill the wrappers with the meat filling.
Bring a pot of water to boil. Add just enough dumplings so they don’t crowd together. When the water starts to boil again, add 1/4 cup cold water to cool down the water. When the waters starts to boil again, repeat adding the cold water. Do this 3 times and then fish out the dumplings. Serve with black vinegar, chili oil and soy sauce to taste. Top with some cilantro.