Step 1

For the dough: Bring 2 cups water to a boil in a small saucepan, then remove from the heat. In a large bowl, whisk together the flour and salt, pouring 1 1/2 cups of the hot water to the flour. Using a rubber spatula, mix the flour and hot water together until the flour is saturated. Knead the dough until smooth, about 2 minutes. Wrap the dough in plastic wrap and allow to rest for 1 hour.

Step 2

Roll 10-gram pieces of dough into 3 1/2-inch rounds, using flour to dust as needed. Layer between sheets of parchment paper.

Step 3

For the garlic yogurt: Mix together the yogurt, lemon juice, garlic and salt in a bowl.

Step 4

For the dumplings: Combine the cilantro, scallions, black beans, red chile, garlic, ginger, Szechuan peppercorns and cumin seeds in a food processor and process until combined. Transfer to a large mixing bowl and add the wine. Add the lamb and mix to combine. Season with salt and pepper.

Step 5

Form dumplings into the desired shape, spooning 1/2 to 1 tablespoon filling per dumpling.

Step 6

Bring a large pot of water to a boil. Boil the dumplings until they float and the lamb filling is cooked through, 2 to 4 minutes. Serve with the black vinegar, chile crunch, garlic yogurt, cilantro leaves and scallions.