200 g dumpling flour (or ‘00’ Flour)
½ tsp salt
100 ml cold water
2 tbsp vegetable oil
2 tbsp cumin seeds
1 tsp chilli flakes
1 tsp Sichuan peppercorns
1 tsp salt
2 PGI Welsh lamb shanks
1 tbsp vegetable oil
100 ml Chinese rice wine sherry is a close substitute
1 bok choi
4 cloves garlic
2 spring onions
4 tbsp vegetable oil
2 tsp chilli flakes
2 tbsp soy sauce
1 tbsp rice wine vinegar
chives to garnish
- Knead the dumpling flour, salt and cold water together for a good 5-6 minutes in a stand mixer with a dough hook, or about 10 minutes by hand. It should be really elastic and when a piece is stretched slightly by hand it will want to continue stretching with gravity alone.
- Shape into 2 cylinders and store in a mixing bowl with the vegetable oil coating it. Cover with Cling Film and allow to rest at room temperature for several hours.
- Preheat an oven to 150℃.
- Take the cumin seeds, chilli flakes, Sichuan peppercorns, cloves and salt required for the lamb and blitz in a spice grinder to a fine powder.
- Rub the lamb shanks in this seasoning and place into a searingly hot pan (one that also has a lid and is overproof) with a splash of oil to sear and get a golden colour.
- Pour in the rice wine along with an additional 100ml of water, cover with a lid and place into the oven for 3 hours until super tender. Or, feel free to use a pressure cooker for an hour.
- Remove the lamb and leave to cool. Pour the cooking liquid into a dish, chill so that you can scoop the solidified lamb fat from the top to use a little of it later.
- Pick the meat from the bone and reheat the flesh in the cooking juices, without the fat.
- Put a large pan of salted water on to boil.
- Quarter the bok choi, peel and finely dice (or grate) the garlic and wash and finely slice the spring onions.
- Heat the 4 tablespoons of oil in a small pan until almost smoking then pour over the remaining chilli flakes, take care it will fizz up.
- Whilst still hot add the garlic and spring onions, then soy sauce, vinegar and some of the lamb fat. Keep warm.
- Roll (or spread with your fingers it’s really easy to work with) the rested dough out on an oiled surface until it’s fairly thin, then cut into sections about 15cm long and 5cm wide.
- Push a chopstick down (the long side of the chopstick parallel to the long side of the dough) in the middle to leave a mark.
- Then lift the dough from the table and, with a face-up palm at each end, hit it onto the oiled table a few times to stretch it. Then split it down it’s length where the chopstick mark was and drop into the rapidly boiling water.
- Repeat quickly to add one or two more to the water, then drop in the bok choi.
- Scoop out all three once the noodles float (about a minute) and toss into a mixing bowl with a couple of tablespoons of the fragrant oil you've just made.
- Serve immediately with with a heap of the lamb on top and chopped chives to garnish. Serves 4