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Steamed Ginger Lamb Dumplings

Ginger Lamb Dumplings 1

I have a done a couple of lamb dumpling posts since I began my blog, notably Boiled Lamb Dumplings and Xian Market Dumplings with Lamb. Since I was planning to make steamed dumplings using some cooked lamb I had leftover in the fridge, I thought I would share the recipe with you as it illustrates not only a different filling mixture from my previous posts, but also another cooking and folding method for the dough…

The Ingredients

  • 1 cup cooked lean Lamb, finely chopped;
  • ½ cup chopped Cabbage or Bok Choy, pre-blanched and squeezed dry;
  • 1 – 2 tbsp. minced fresh Ginger;
  • 1 ½ tbsp. pureed Garlic;
  • 3 tbsp. chopped Chives;
  • 1 tsp. Sugar;
  • 1 tbsp. Soy Sauce;
  • ½ tsp. Salt.
  • Basic Dumpling Dough made with hot water and 1 cup flour.

The Method

Ginger Lamb Dumplings 2

First, mix together all the filling ingredients (ie: everything except the dough), and then set aside for a half-hour or so to allow the flavors to meld.

Ginger Lamb Dumplings 3

To begin the assembly of a dumpling, take a lump of dough a little larger than a quail’s egg and roll it out to a circle about 3 -4 inches across. Drop a tablespoon or so of the filling into the middle.

Ginger Lamb Dumplings 4

To form the wrapper, think of the dough circle as a clock-face and grab the edges at both the twelve and six o’clock marks. Bring them up over the top of the filling and pinch together at the point they meet.

Ginger Lamb Dumplings 5

Now, pick up at the nine o’clock mark and bring that point to the sealing point formed in the first step.. You will see that you now have two seams created. Pinch these together firmly.

Ginger Lamb Dumplings 6

Next, you need to repeat this on the other side. Here, you can see the ‘three o’ clock’ point just before the seal is made.

Ginger Lamb Dumplings 7

Finally, you have a completed little package. Make sure all the edges are completely sealed and the dumpling has a nice square shape and then repeat with the remaining dough. Your yield should be about 16 dumplings.

Ginger Lamb Dumplings 8

Steam the dumplings over high-heat for 12 – 15 minutes and then serve with a dipping sauce of your choice.

The Verdict

The wife and I enjoyed these with a sauce made from soy sauce, Sichuan chili bean paste and vinegar. My wife enjoyed them very much but, while I though the flavor very good, I wasn’t too keen on the texture. The lamb was a little soft, without much ‘bite’ and a bit more cabbage for crunch would have been an improvement. I think next time, I will add a lot more ginger too!

 

12 Comments Post a comment
  1. Easy, happy, full-of-flavor recipe 🙂 Loved it. Hugs.

    June 6, 2013
  2. The idea of lamb in a dumpling sounds so wonderful. I wonder if you partially cooked the lamb before steaming if that might help the texture? Anyway, they look terrific!

    June 6, 2013
    • Yes…. I’ve had better results with cooked lamb.

      June 6, 2013
  3. Looks terrific, John! Thanks for a new way to fold dumplings!

    June 6, 2013
    • Not original with me actually… although I can’t remember where I first saw them done this way.

      June 6, 2013
  4. Those look amazing, even if the texture wasn’t what you hoped for. The next round ought to be spectacular.

    June 7, 2013
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