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Northern Chinese Cumin Lamb Dumplings | Marion's Kitchen

Name: Northern Chinese Cumin Lamb Dumplings | Marion's Kitchen
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Makes 20
Ingredients: 2 tsp whole cumin seeds; 150g (5 oz) lamb mince; 1 egg; 2 tbsp Chinese Shaoxing wine; 1 tbsp soy sauce; ½ tsp dark soy sauce; 2 tsp finely grated ginger; 4 tbsp finely sliced spring onion (scallions); 20 gow gee or gyoza wrappers; 1 tbsp vegetable oil; chilli oil to serve (try my homemade versionhere); soy sauce to serve

Prep Time

Cook Time

30m

Total Time

35m

This fragrant and flavorful Northern Chinese Cumin Lamb Dumplings recipe is a must-try. With hints of cumin, soy, and ginger, these dumplings are packed with traditional Chinese flavors. Filled with lamb and wrapped in gyoza wrappers, they are perfect for a delicious appetizer or main dish.

Recipe Options

Ingredients

Servings: Makes 20

Scale:

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2 tsp whole cumin seeds

150g (5 oz) lamb mince

2 tbsp Chinese Shaoxing wine

½ tsp dark soy sauce

2 tsp finely grated ginger

4 tbsp finely sliced spring onion (scallions)

20 gow gee or gyoza wrappers

1 tbsp vegetable oil

chilli oil to serve (try my homemade versionhere)

Use a mortar and pestle to lightly crush the cumin seeds so you have a mix of powder and crushed seeds. Transfer to a large bowl. Add the lamb, egg, Shaoxing wine, soy sauce, dark soy sauce, ginger and spring onion. Mix vigorously.

Place a tablespoon of filling onto the centre of a dumpling wrapper. Moisten the edges of the wrapper with water and fold the wrapper over the filling. Press to seal the wedges. Place the dumpling onto a tray, pushing down to flatten the bottom and create a ‘crimped’ pattern at the top. Repeat with remaining filling and wrappers.

Heat the vegetable oil in a large non-stick frying pan over high heat. Add the dumplings and wait about 2 minutes for their bottoms to crisp up and turn golden. Then pour in enough water for come about halfway up the side of the dumpling. Cover with a lid and allow the water to steam and cook the dumpling for about 5 minutes.

When the water has almost evaporated, remove the lid and let the pan continue sizzling until the water is completely gone and the dumpling bottoms are super crispy. Transfer the dumplings to a serving plate. Drizzle with chilli oil and serve with soy sauce for dipping.

Northern Chinese Cumin Lamb Dumplings | Marion's Kitchen

Ingredients

Steps

Nutrition Facts

Northern Chinese Cumin Lamb Dumplings | Marion's Kitchen

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts