Sweet and Sour Lamb Dumplings

For the Dumplings: In a medium mixing bowl, combine lamb, soy sauce, Shaoxing wine, rice vinegar, ginger, coriander, Sichuan pepper, white pepper, green onions and eggs with hands until completely combined. Cover; refrigerate until ready to use.  

Fill a small bowl with water. Working one wrapper at a time, place 1 teaspoon filling in the center, brush edges with the water and fold the wrapper in half, forming a triangle. Overlap the opposite corners, brushing with water to seal together. Repeat with remaining wrappers until all lamb mixture has been used. 

Bring a large pot of salted water to a boil over medium heat. Working in batches, add wontons; cook, until firm and cooked through, about 5 minutes. Remove with a slotted spoon; drain on a paper towel-lined plate. Continue until all wontons have been cooked. 

To serve: In a small saucepan over medium-low heat, combine oil and red pepper. Heat until oil is fragrant and turns a pale red but red pepper flakes are not burnt, about 5 minutes. Remove from heat; strain pepper flakes from the oil and discard. Store chili oil in an airtight container until ready to use.  

Add dumplings to a bowl; serve topped with chili oil, Chinese black vinegar, green onion and cilantro. 

NOTE:

• Shaoxing rice wine is a sweet wine that can be found at most liquor stores. If not available, substitute the rice wine with sake or sherry.