Xi'an Style Spicy Lamb Dumplings

Mix all-purpose flour and water in a bowl until a dough forms.

Knead the dough on a floured surface until smooth, about 5-7 minutes.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Finely chop green onions, ginger, and garlic.

In a bowl, combine ground lamb, chopped green onions, ginger, garlic, soy sauce, sesame oil, coriander, cumin, red chili flakes, salt, and pepper.

Mix the filling thoroughly until well combined.

Roll the rested dough into a long log and cut it into small pieces.

Flatten each piece into a round wrapper on a floured surface.

Place a spoonful of lamb filling in the center of each wrapper.

Fold the wrapper in half and pinch the edges to seal, creating a dumpling.

Bring a pot of water to a boil and gently add the dumplings.

Cook the dumplings until they float, about 5-7 minutes.

Remove the dumplings with a slotted spoon and drain.

Serve hot with a dipping sauce made of vinegar and chili oil.

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