UYGHUR SOUP DUMPLINGS

Lamb is by far the most common meat in central Asian home cooking and the spice palate tends to the exotic. You’ll find meaty soup dumplings — a cousin to the Chinese wonton — throughout the region, as tiny as your pinky nail or as hefty as a meatball. Cookbook authors Randy and Darcy Shore make a version of the Uyghur soup dumpling that eats more like a meal: ¾ lbs (350 grams) regular

■ ground lamb

1-2 green onions, minced

■

2 tbsp (30 ml) minced fresh ■ cilantro

1 tbsp (15 ml) minced fresh

■ ginger

½ tsp (2.5 ml) cumin

■

½ tsp (2.5 ml) garam masala ■ ½ tsp (2.5 ml) ground black ■ pepper

1 tsp (5 ml) kosher salt

■ Wonton wrappers ■

1. Combine lamb, onion, cilantro, ginger, cumin, garam masala, pepper and salt and knead until it’s thoroughly mixed and holds together.

2. Place wax paper on a sheet pan. Put a few ounces of water in a bowl. Lay a wonton wrapper on a dry working surface.

3. Place a 1-2 tsp (5-10 ml) ball of filling in the centre.

4. Dip your finger in water and moisten the edges of the wrapper, all the way around.

5. Bring two opposite points together making a triangle and press out the air as you seal the wrapper around the filling.

6. Moisten the long-edge tips of the dumpling wrapper and fold them in so they join at the ends.

7. Simmer the wontons in a generous amount of water and serve with Spicy Broth, topped with cilantro leaves and diced fresh tomato.

Makes: 80 dumplings

SPICY BROTH

Use a combination of chicken, beef or lamb broth to add intrigue. 1 tsp (5 ml) cumin seed

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1 tsp (5 ml) coriander seed ■ 1 garlic clove, crushed ■

1 tbsp (15 ml) tomato paste ■ 1 dried hot chili ■

1 quart (1 L) no-salt beef, chicken ■ or lamb broth

Sea salt to taste

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1. In a pot on medium heat, simmer all ingredients for 15 minutes. Discard spices and garlic. Makes: 4 servings