Tuesday, January. Lamb and preserved lemon, folded into thin wonton skins. The pleat is the same as my grandmother's. The kitchen smells of cumin and sesame at once. Zahra walks through, peers, says nothing, smiles.
Lamb dumplings, with preserved lemon
Lamb & Preserved Lemon Dumplings
about thirty · serves four
Filling
500g lamb shoulder, hand-minced4 spring onions, sliced thinA thumb of ginger, grated2 tbsp soy sauce1 tbsp preserved lemon paste1 tsp sesame oilA pinch of white pepperTo finish
Round wonton wrappersWater for sealingChilli oil and black vinegarMix the filling with your hands. Don't overwork it.
Wet the rim of a wrapper, drop a teaspoon of filling, fold to a half-moon, pleat the seam from one corner across.
Steam over rolling water for eight minutes. Eat at the counter, chilli oil, black vinegar.