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1
Put the milk in a heavy-bottomed saucepan and heat over medium-high heat, stirring frequently.
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2
Meanwhile, line a colander with a flour-sack towel, a piece of muslin, or four layers of cheesecloth.
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3
When the milk begins to boil, decrease the heat to prevent boiling over.
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4
Add the lemon juice, stirring gently for about 10 seconds, or until white curds start forming and separating from the clear green-yellow whey.
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5
Remove from the heat and strain through the fabric-lined colander.
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6
Rinse the curds under cold water at a medium flow for about 5 seconds, to cool slightly and remove residual tang.
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7
Gather up the towel around the curds, gently twisting to extract excess water.
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8
(If the cheese is still too hot, try again after it has hung for 10 minutes.)
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9
Tie up the corners of the towel, then hang the cheese to drain (I use the sink faucet) for 30 to 45 minutes, or until cool.
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10
Transfer the cheese to a bowl, then mash it into a crumble; there should be about 1 cup.
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11
Cover to prevent drying.
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12
The cheese can be made up to 4 days in advance and refrigerated.
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13
Half-fill a pot with water and bring to a boil over high heat.
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14
Add the cabbage.
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15
When the water returns to a boil, add the spinach, stirring to wilt it.
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16
Remove from the heat, drain the cabbage and spinach, rinse with cold water, then drain again.
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17
Expel excess water by squeezing batches of the vegetables in a towel or the same cloth used for making the cheese.
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18
Transfer to a bowl and set aside.
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19
There should be about 1 1/2 packed cups.
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20
Melt the ghee in a medium skillet over medium heat.
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21
Add the onion and cook for about 2 minutes, stirring occasionally, until soft and fragrantly sweet.
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22
Add the garlic, ginger, and chile, stirring for 30 seconds, or until aromatic.
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23
Sprinkle in the Sichuan peppercorn and cumin, stirring for another 30 seconds, or until fragrant.
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24
Add the cabbage and spinach, and continue cooking for 1 to 2 minutes, until heated through.
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25
Stir in the cheese, scallions, and cilantro to combine.
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26
Sprinkle in the salt and mix well.
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27
Cook for about 1 minute to heat through.
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28
Give the cornstarch mixture a stir and add to the filling mixture.
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29
Gently stir and fold until the mixture coheres.
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30
Transfer to a bowl, partially cover, and set aside to cool completely before using.
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31
You should have about 2 cups.
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32
(Or, cover in plastic wrap, refrigerate overnight, and return to temperature before proceeding.)
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33
Meanwhile, form 16 wrappers from half of the dough (see page 24).
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34
Aim for wrappers that are about 3 1/4 inches in diameter.
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35
Before assembling the dumplings, line steamer trays and/or a baking sheet with parchment paper.
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36
(If you are making the dumplings in advance, or plan to freeze them, lightly dust the paper with flour to avoid sticking.)
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37
For each dumpling, hold a wrapper in a slightly cupped hand.
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38
Scoop up about 1 tablespoon of filling with a bamboo dumpling spatula, dinner knife, or fork and position it in the center of the wrapper, pressing and shaping it into mound and keeping about 1/2 to 3/4 inch of wrapper clear on all sides.
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39
Use your fingers to pleat and pinch the edge together to enclose the filling and form a closed satchel (see page 52).
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40
If that shape is too challenging, make the dumplings into half-moons, pea pods, big hugs, or pleated crescents (see pages 26 to 29 for instructions).
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41
If you are steaming right away, place each finished dumpling in a steamer tray, sealed side up, and 1 inch away from the edge if you are using metal steamers.
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42
Repeat with the remaining wrappers, placing them in the steamer about 1/2 inch apart.
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43
If you dont have enough space on your steamer trays to steam all the dumplings at once, or if you are not steaming them right away, place the waiting ones on the prepared baking sheet, spaced a good 1/2 inch apart.
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44
Keeping the finished dumplings covered with a dry kitchen towel, form wrappers from the remaining dough and fill them.
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45
Assembled dumplings can be covered with plastic wrap, refrigerated for several hours, and cooked straight from the refrigerator.
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46
Or, freeze them on the baking sheet until hard (about 1 hour), transfer them to a zip-top plastic bag, pressing out excess air before sealing, and keep them frozen for up to 1 month; partially thaw, using your finger to smooth over any cracks that may have formed, before steaming.
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47
To cook, steam the dumplings (see page 17 for guidance) over boiling water for about 8 minutes, or until they have puffed slightly and become somewhat translucent.
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48
Remove each tray and place it atop a serving plate.
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49
Serve immediately with the sauce in a communal bowl for guests to help themselves.
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50
Enjoy with fork and spoon.
