Recipe: Mongolian Rustic Lamb and Dumpling Hotpot
The remarkable thing about this soup is that it requires so little effort to produce such fantastic results. The broth is nothing more than a pound of lamb, an onion, a few pods of garlic, a little hot chili sauce, a little soy sauce, and 8 cups of water. And the dumplings are as simple as it gets: a cup of flour, and a half-cup of water. But the soup that these simple ingredients produce is rich and hearty and filling, with just the right touch of spice.
Mongolian Rustic Lamb and Dumpling Hotpot
1 tablespoon oil
1 pound boneless lamb, cut into small pieces
8 cups water
1 yellow onion, finely diced
3 cloves garlic, finely minced
1 teaspoon chili garlic paste (more or less to taste)
1/4 cup soy sauce
1 cup flour
1/2 cup water
Heat 1 tablespoon oil in a large soup kettle and stir-fry the meat, onions and garlic until lightly browned. Add water and bring to a boil. Add chili garlic paste and soy sauce, stirring to blend. Reduce heat, cover and simmer for about 40 minutes.
While the soup broth is simmering, mix the flour and water into a smooth ball of dough. Set aside to rest for 20 minutes. On a lightly floured surface, roll dough into a large flat sheet about 1/8" thick. Using a sharp knife or pizza cutter, slice the dough into 1" strips, and then into 1" squares. Set aside until soup broth is ready.
Add dumplings a few at a time, stirring occasionally to separate. Simmer for another 20-30 minutes, until dumplings are soft and tender. Ladle into individual serving bowls. Serves 4 to 6.
* * *
* * * * *