Crispy Cumin Lamb Rice-Paper Dumplings with Chilli Yogurt

Method

1. Put the minced lamb, finely chopped onion, sliced spring onions, half the garlic (chopped), the ground cumin, half the chilli flakes, soy sauce and salt in a bowl and mix in one direction for 1 minute until sticky. A sticky filling holds together when fried.

   Add in this stepMinced lamb 200 gOnion ½Spring onions 2Garlic cloves 1Ground cumin 2 tspChilli flakes (Chinese-style) ½ tspLight soy sauce 2 tspSalt ½ tsp

2. In a small bowl, mix the yogurt with the rest of the garlic (grated), the remaining chilli flakes and the chopped coriander to make the dip; keep it in the fridge.

   Add in this stepPlain yogurt 80 gGarlic cloves 1Chilli flakes (Chinese-style) ½ tspFresh coriander (cilantro) 8 g

3. Fill a wide plate with lukewarm water. Dip one rice paper at a time for only 2–3 seconds and lay it on a damp chopping board; it keeps softening as it sits. Place a flattened portion of filling in the centre, top with a little mozzarella, then fold over the bottom, top and sides to make a square parcel. The filling makes about 8 × 35 g. Keep the parcels apart, as they stick to each other.

   Add in this stepRice paper (22 cm) 8Grated mozzarella 60 g

4. Heat the oil in a 26 cm · 1× non-stick pan over medium heat and lay the parcels in seam-side down. Fry for 4 min until golden and crisp underneath, then flip and fry for 3 min more. Minced meat must be cooked through: cut one open to check there is no pink and the juices run clear (71 °C in the centre). If cooking in 2 batches, split the oil.

   Add in this stepNeutral oil 2 tbsp

   medium heat

5. Drain briefly on kitchen paper, let cool for 1 minute and serve with the chilli yogurt. Melted cheese is very hot, so take the first bite carefully.