Chinese · Dinner
Lamb and Scallion Dumplings
Steamed dumplings filled with hand-chopped lamb, scallion and ginger, wrapped in thin rounds of dough and folded into pleated purses. Served with black vinegar and soy dipping sauce, the filling stays juicy while the scallion cuts through the richness of the lamb.
$5
30 minsPrep
12 minsCook
42 minsTotal
MediumLevel
Nutrition per serving
437Calories
24.1gProtein
20.2gFat
40.8gCarbs
1.9gSugar
2.2gFiber
1458mgSodium
78mgChol
7.4gSat Fat
450mgPotassium
48mgCalcium
3.3mgIron
1.7mcgVitamin B12
3.8mgVitamin C
Goes well with
Pale Ale or Pilsner
local
Chinese Tea (Pu-erh or Jasmine)
international
low-calorie
low-cholesterol
gluten-free-adaptable
rich-umami
hidden-gems
Instructions
1
Prep
Combine lamb-ground, chopped scallions, grated ginger-fresh, sesame-oil, soy-sauce, shaoxing wine, salt and white pepper in a bowl.
2
Mix
Stir with a fork, add water gradually until filling is glossy and holds together when pressed.
3
Chill
Cover and refrigerate for 20 minutes until filling firms up and portions easily.
4
Fold
Lay each wrapper on cornstarch-dusted surface, spoon filling into centre, wet edges with water, fold and pleat into purse, pinch top closed.
5
Steam
Arrange dumplings in lined steamer basket over boiling water with space between, steam at high heat for 10 minutes until wrappers turn translucent.
6
Plate
Transfer to plate, serve immediately with black vinegar, soy sauce and chili oil mixed together as dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g lamb-ground
- 44 scallions
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp sesame-oil
- 2 tbsp2 tbsp soy-sauce
- 2 tsp2 tsp shaoxing wine
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 2 tbsp2 tbsp water
- 2020 round dumpling wrappers (about 3.5 oz/100g, a third of a 10.5 oz/300g pack)
- 2 tbsp2 tbsp cornstarch, for dusting
- 2 tbsp2 tbsp black vinegar, for dipping
- 2 tsp2 tsp soy sauce, for dipping
- 1/2 tsp1/2 tsp chili oil, for dipping
