Steamed to release the yummy broth, then lightly fried they are absolutely irresistible and go down a treat.
While the most common stuffing in Chinese dumplings would have to be pork, or a mixture of pork and prawn popular in wontons, cumin-spiced minced lamb used in the North can be a delicious and moreish alternative. Now I am not the biggest fan of lamb so when I say these are super tasty, it means they really are.
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Northern Chinese Lamb Dumplings
- Total Time: 1 hour
- Yield: 4 1x
Description
If you like the juicy, broth-filled Xiao Long Bao, you will love this Northern Chinese lamb version of the famed dumplings. Steamed to release the yummy broth, then lightly fried they are absolutely irresistible and go down a treat.
Ingredients
For the dumplings:
- 1 packet gow gee wrappers (30 pieces)
For the filling:
- 1 lb (500 g) lamb mince
- 1/2 red onion, diced finely
- 3 1/2 oz (100 g) wombok (Chinese cabbage), shredded finely
- 3/4 oz (20 g) garlic chives, chopped finely
- 2 tsp Worcestershire sauce
- 1 tsp cumin seeds, ground
- 1/2 tsp coriander seeds, ground
- 1/4 tsp black pepper, ground
- 3 tbsp (45 ml) peanut oil + extra
To serve:
- 4 tbsp (60 ml) soy sauce
- 1 spring onion, chopped
- 1 slice of ginger, julienned
Instructions
To make the filling:
- Place onion with 1 tbsp peanut oil in a small pan and cook on low heat until the onion is soft and translucent. Transfer to a large mixing bowl.
- To the same pan, add 2 tbsp peanut oil and shredded wombok. Cook over low heat until the cabbage has wilted and halved in volume. Trasfer to your mixing bowl.
- Add garlic chives, Worcestershire sauce, ground cumin and coriander seeds and black pepper. Mix well.
- Add mince and using your hands mix the filling until well combined.
To make the dumplings:
- Take a heaped tsp of the filling and place in the middle of the gow gee pastry round.
- Brush the inside edges of the pastry with a little water to help them stick. Fold the pastry in half and stick edges together. You should end up with a half moon-shaped dumpling. Now, working from one end to another, crimp the pastry seal all the way around. Set aside and repeat with the rest of the dumplings.
To cook:
- You can cook these in rapidly boiling water for 3-4 minutes, but steaming them in a traditional bamboo steamer is a more delicate process that won’t rip the pastry.
- Place 4-5 dumplings in a bamboo steamer lined with baking paper and set over a pot of boiling water. Steam for 8 minutes – just make sure to fill up the pot to about half way after every 3 batches.
- When ready, (drain boiled dumplings – no need to do this for steamed) and transfer to a pan set over medium heat, greased with extra peanut oil – they may splatter a little. Cook until they are lightly browned and crisp on the bottom.
To serve:
- Serve hot dumplings with a side of a soy, ginger and spring onion dipping sauce.
Notes
- You will need a bamboo steamer and some baking paper.
- I used store-bought gow gee wrappers and 3 star lamb mince (17% fat content) which helps keep the meat moist and makes up the nice broth inside the dumpling skin.
- Leftover dumplings can be reheated in a microwave and re-fried.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 420
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Frequently Asked Questions
Why does the filling use cumin and coriander rather than the spices typical of other Chinese dumplings?
Cumin-spiced lamb is a Northern Chinese regional tradition. The 1 tsp ground cumin and 1/2 tsp ground coriander give the filling a warmly aromatic character that suits lamb mince far better than pork-based seasonings. I am not even a big lamb fan, and I find these irresistible.
Why is steaming better than boiling for these dumplings?
Steaming in a bamboo steamer is gentler and does not rip the gow gee pastry. Boiling in rapidly boiling water for 3 to 4 minutes risks tearing the wrappers. Steam each batch for 8 minutes over a half-filled pot.
What fat content of lamb mince should I use?
Use 3-star lamb mince at 17% fat content. That fat level keeps the meat moist and creates the small amount of broth that forms inside the dumpling skin during cooking.
Why cook the onion and wombok separately before mixing the filling?
Softening the onion in 1 tbsp peanut oil, then wilting the wombok in 2 tbsp peanut oil until it halves in volume, drives out excess moisture. Wet vegetables would make the filling slack and the dumplings would not hold their shape.
