Name: Lamb & Preserved Lemon Dumplings
Yield: about thirty · serves four
Ingredients: 500g lamb shoulder, hand-minced; 4 spring onions, sliced thin; A thumb of ginger, grated; 2 tbsp soy sauce; 1 tbsp preserved lemon paste; 1 tsp sesame oil; A pinch of white pepper; Round wonton wrappers; Water for sealing; Chilli oil and black vinegar

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 & 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 pepper

To finish

Round wonton wrappersWater for sealingChilli oil and black vinegar

Mix 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.

Lamb dumplings, with preserved lemon