Servings
Font
Back
Lamb Dumplings
5 from 12 votes

Lamb Dumplings

Lamb Dumplings combine ground lamb with aromatic spices like cumin, Sichuan peppercorn, ginger, and garlic, mixed with grated carrot for moisture and sweetness. The filling is encased in homemade flour dough wrappers, providing a tender yet sturdy casing. These dumplings offer a savory, spiced meat filling with a balanced texture from the vegetables and herbs, suitable for steaming, boiling, or pan-frying.

Prep Time
1 hr
Cook Time
10 mins
Additional Time
10 mins
Total Time
1 hr 20 mins
Servings: 8
Calories: 372 kcal
Course: Main Course, Appetizer, Lunch
Cuisine: Asian, Chinese

Ingredients

Lamb filling:
  • 1 tablespoon avocado oil or vegetable oil
  • ½ C carrot grated
  • 2 teaspoon cumin seeds
  • 1 teaspoon Sichuan peppercorn
  • 1 lb lamb ground
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine
  • ¼ teaspoon salt sea salt
  • ½ teaspoon granulated sugar
  • 2 teaspoon ginger finely chopped
  • 1 tablespoon garlic finely chopped
  • 2 talks green onion chopped
  • 2 tablespoon cilantro optional, chopped
Dumpling wrapper dough:
  • 400 g all-purpose flour
  • 200 ml water warm
  • ¼ teaspoon salt sea salt

Instructions

Cook the carrot:
    Cup of Yum
  1. Heat up a frying pan over medium heat.
  2. Add in vegetable oil and the grated carrot.
  3. Cook until the carrot is softened slightly, about 2-3 minutes. Remove from heat and let it cool.
Prepare the lamb dumpling filling:
  1. Use a mortar and pestle or coffee grinder to coarsely grind the cumin seeds and Sichuan peppercorns.
  2. In a large bowl, combine ground lamb, the ground cumin seed and Sichuan peppercorn, soy sauce, Shaoxing wine, sea salt, sugar, ginger, garlic and green onion.
  3. Mix the meat in one direction, using a paddle or pair of chopsticks, until strands form.
  4. Add in the cooked, cooled carrot and continue to mix, until combined.
Make the dumpling wrappers:
  1. In a large bowl, combine the all-purpose flour, water and salt.
  2. Knead until the dough comes together, about 5 minutes.
  3. Cover the dough and let it rest at room temperature for 10 minutes.
  4. Roll out the dough into a log, and divide into 15g portions, about 40 pieces total.
  5. Flatten each dough portion into a round circle.
  6. Use a rolling pin to roll the dough into a thin round dumpling wrapper, about 3" across.
  7. Repeat with the remainder of the dough. (Note: if the dough is too stiff, let it relax for 10 minutes before re-rolling).
Make the dumplings:
  1. Take a dumpling wrapper and add a teaspoon of lamb filling in the center.
  2. Repeat with the remainder, folding and pleating as you desire.
Cook the dumplings:
  1. Add 1 teaspoon of vegetable oil to a frying pan and place the dumplings into the pan, allowing for a little space in between.
  2. Pour in ½ C of cold water and cover with a lid.
  3. Turn on the heat and cook over medium heat, until all the water has evaporated, and the bottoms are crisp, about 10 minutes.
  4. Use a spatula to remove the pan-fried dumplings.
  5. Garnish with chopped green onion and cilantro, if desired.
  6. Serve with soy sauce and/or chili oil.

Notes

  • This recipe yields approximately 40 dumplings using 15g portions of dough each.

Nutrition Information

Calories 372kcal (19%) Carbohydrates 41g (14%) Protein 15g (30%) Fat 16g (25%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 7g (35%) Cholesterol 41mg (14%) Sodium 318mg (13%) Potassium 243mg (5%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 1452IU (29%) Vitamin C 1mg (1%) Calcium 32mg (3%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 372

% Daily Value*

Calories 372kcal 19%
Carbohydrates 41g 14%
Protein 15g 30%
Fat 16g 25%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Cholesterol 41mg 14%
Sodium 318mg 13%
Potassium 243mg 5%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 1452IU 29%
Vitamin C 1mg 1%
Calcium 32mg 3%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.