Lamb and Green Squash Dumplings

This is the dumpling that helped make Dumpling Galaxy; it also especially reminds me of home. In northern and western China, we love to cook with lamb, and we add bold spices like cumin and dried chile to stand up to its gaminess. But if you treat it right, lamb can also be as friendly as pork and as juicy as beef—without adding a blitz of spice. This dumpling combines lamb with delicate green summer squash, which brings a surprising freshness to the filling. I also add a little kick in the form of citrusy, camphor-like Sichuan peppercorns. But instead of mixing ground peppercorns directly to the meat, which might overpower the filling, I prefer to soak them whole in water, strain them out, and add that water to the filling for a gentle buzz on the tip of your tongue.