METHOD
Dumpling filling
In a large bowl, combine the lamb mince and lamb fat and mix until evenly distributed.
Add the toasted ground cumin, harissa paste, diced onion, chopped garlic, salt, white pepper, parsley and mint.
Mix well with your hands until the mixture becomes slightly sticky and all ingredients are thoroughly combined, then rest in the fridge for 20–30 minutes.
Method – folding dumplings
Place one Gow gee dumpling skin in your hand and add about 1 heaped teaspoon of filling to the centre. Lightly moisten the edge of the wrapper with water, fold in half to enclose the filling and press the edges together, pleating if you like to seal well. Repeat with remaining wrappers and filling, keeping finished dumplings covered with a damp cloth so they do not dry out.
Cooking (pan‑fried)
Heat a non‑stick or cast‑iron pan over medium‑high heat and add a thin layer of vegetable oil.
Arrange dumplings flat‑side down in a single layer and fry 2–3 minutes until the bottoms are golden.
Carefully add about 1/4 cup water, cover with a tight lid and steam 6–7 minutes until cooked through and water has evaporated; remove lid and let the bases crisp again.
Pinenut chilli crunch
Finely chop the fresh chilli, garlic cloves and red onion.
Gently heat the vegetable oil in a small pot over low–medium heat, then add onion, garlic and chilli and cook 10–15 minutes, stirring, until lightly golden and fragrant.
Turn off the heat, then stir in chilli flakes, paprika, cayenne, pine nuts, sesame seeds and a pinch of salt; allow to cool and let the flavours infuse.
To serve:
Spoon some Greek yoghurt into a shallow bowl or plate and top with hot dumplings.
Drizzle generously with the pinenut chilli crunch, making sure to get both oil and crispy bits, and serve immediately.
