Hui-Style Lamb Jiaozi (Chinese Dumplings) - cooking recipe

Ingredients

1 lb ground lamb or 1 lb ground goat meat
1/4 lb minced lamb fat or 1/4 lb goat fat
4 green onions, chopped finely
10 garlic cloves, chopped finely
4 green chilies, chopped finely (jalapeno's are best)
1 tablespoon ground cumin
2 tablespoons salt
1 tablespoon soy sauce
100 dumpling wrappers

Preparation

Grind the meat and the fat. In a large bowl, combine them with the other ingredients and mix.
Make the dumplings: take a small chunk of the meat mixture and put it in a dumpling wrapper. Pinch the dumpling together on the sides, and use a little water to make it stick.
Boil a big pot of water and throw the dumplings into it. Boil them in small batches until they float. Scoop out with a slotted spoon or strainer.
Serve in a bowl with a little of the cooking water over them covered with chopped chilis and cilantro, or on a plate. Serve with soy sauce, vinegar, raw garlic, chopped ginger, chili sauce.