Cumin lamb dumplings

plate of cumin lamb dumplings with dipping sauce to top of plate

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5 from 2 votes

These lamb and vegetable dumplings are packed with delicious flavor, from the rich lamb to the warm cumin.

Prep Time40

Cook Time10

Total Time50

Course: Appetizer/Starter

Cuisine: Chinese

Servings: approx

Calories: 352kcal

Author: Caroline's Cooking

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Ingredients

4 oz white cabbage
3 oz carrot
½ tablespoon vegetable oil
4 Chinese chives or slightly more if smaller
½ lb ground lamb lamb mince
2 tablespoon light soy sauce
2 teaspoon dark soy sauce
2 tablespoon Shaoxing wine or sherry if you don't have
1 teaspoon ginger finely grated
1 teaspoon ground cumin
26 dumpling wrappers approx

US Customary - Metric

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.

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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