Potstickers

Method

1. 1 Knead the dough with cold water for 12 minutes, then let it rest for 40 minutes and roll it out into a circle 8 cm in diameter.
2. 2 Roast cumin seeds, then coarsely grind them and mix with minced lamb, onions, chili powder, and ginger.
3. 3 The cumin is roasted and coarsely ground, not pre-made cumin powder; only broken grains can produce the authentic, strong aroma of the Northwest region.
4. 4 Wrap the filling into long, crescent shapes and arrange them in close rows in a pan of oil.
5. 5 Sear the bottom of the pan for 3 minutes until golden brown and crispy, then pour in enough water to cover one-third of the pan and cover for 8 minutes.
6. 6 Open the lid and simmer until all the water evaporates and the bottom becomes crispy, then transfer the whole piece to a plate and dip it in black vinegar.

With an appliance

• Air fryer 1 hr

  Cannot be completely replaced: steam the dumplings for 10 minutes first, then spray with oil and steam in a 200-degree hot air pot for 8 minutes to crisp the bottom.