Cumin lamb dumplings
User Reviews
5
2 reviews
Excellent
Cumin lamb dumplings
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These lamb and vegetable dumplings are packed with delicious flavor, from the rich lamb to the warm cumin.
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Ingredients
- 4 oz cabbage white
- 3 oz carrot
- ½ tablespoon vegetable oil
- 4 Chinese chives or slightly more if smaller
- ½ lb lamb lamb mince, ground
- 2 tablespoon soy sauce light
- 2 teaspoon dark soy sauce
- 2 tablespoon Shaoxing wine or sherry if you don't have
- 1 teaspoon ginger finely grated
- 1 teaspoon cumin ground
- 26 dumpling wrapper approx
Instructions
- Shred the lettuce and coarsely grate the carrot. Warm the oil in a skillet/frying pan and cook the carrot and cabbage for around 2 - 3 minutes until starting to soften.
- Remove the vegetables from the heat and transfer to a chopping board. Chop them relatively finely so they are in small chunks. Finley chop the Chinese chives.
- Place all of the ingredients apart from the dumpling wrappers in a bowl (cabbage, carrot, chives, ground lamb, light and dark soy, Shaoxing wine, ginger and cumin). Mix everything together well so that everything is well distributed.
- Working with just a few at a time, place a rounded teaspoonful of the mixture to one side of the middle of a dumpling wrapper. Make sure the filling is away from the edge. Dampen the edge with a little water then fold the two sides together, by joining in the middle, then working to either side to join and ensure no air pocket. You can then leave as a flat edge or make a few pleats/folds. You can also add a little water on the outside to help stick if the wrappers are a little dry. Note you probably don't need water if using homemade dumpling wrappers. Repeat with the rest of the filling and mixture until all dumplings are formed.
- Bring a pot of water to a boil (relatively wide is best) and add a little salt and oil to the water (this helps to season the dumplings and stop them sticking). Then add a few dumplings at a time so you don't overcrowd the pot. Stir slightly so they don't stick to the bottom. Bring back to a boil and cook for around 5 - 6 minutes until the dumplings are floating at the top and look slightly shriveled. Remove with a slotted spoon, drain and repeat with rest.
Notes
- Note Chinese chives are not the same as regular chives - they are much longer and have a different flavor. If not available, green/spring onion is probably the best alternative.
- If you don't have light and dark soy sauce, then just use regular in place of light and skip the dark.
- You can test the seasoning is to your liking by making one dumpling and cooking it, or else frying a little of the filling mixture to cook it and trying it.
Nutrition Information
Show Details
Calories
352kcal
(18%)
Carbohydrates
33g
(11%)
Protein
16g
(32%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.01g
(1%)
Cholesterol
46mg
(15%)
Sodium
1003mg
(42%)
Potassium
323mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
3637IU
(73%)
Vitamin C
12mg
(13%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4approx
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 46mg | 15% |
| Sodium | 1003mg | 42% |
| Potassium | 323mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3637IU | 73% |
| Vitamin C | 12mg | 13% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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