Ingredients:
  • 1½ cup all-purpose flour
  • 1 cup cold water
  • 1 tbsp. salt
  • ½ cup fried mutton fat (or lean meat with 1 tsp. cooking oil)
  • 1 large orange pumpkin
  • 2 green or red hot peppers
  • 1 red onion
  • cumin,
  • salt
  • pepper

Serving: about 40-50 dumplings

Method:
  1. Dissolve salt into water. In a large mixing bowl, add the saltwater to flour while kneading the dough constantly for about five minutes.
  2. Dice fat or meat and vegetables into small cubes, not more than half an inch wide.
  3. Combine meat and vegetables into another large bowl. Add cumin, salt, and pepper to taste.
  4. Roll the dough into logs about ¾ inch diameter on a cutting board thinly coated with flour.
  5. Cut the logs into ½ inch-long pieces. Flatten each piece into 3-inch-wide circles. The center of the pieces should be a bit thicker than its edges. Alternatively, buy ready-made dumpling wraps at an Oriental foods store.
  6. Place 1 tbsp. of filling into wrapper. Fold the dough over in a semicircle. Smear the inside edges of the circle with a little water. Close the dumpling by pleating and pinching the edges, meeting at the top. Twist the top of the dough to seal firmly.
  7. Steam the dumplings for 20 minutes, best in a multi-level steamer, and serve hot.
In Xinjiang these are generally eaten without any dipping sauce but in other central asian countries they use sauces such as sour cream, butter, pickled onions, chillie powder