Spicy Lamb Dumplings


  1. To make the dumpling wrappers, tip the flour into a mixing bowl and pour in the water. Start with 120ml. Bring together into a dough and tip out onto a clean, floured surface. Knead until light in colour and smooth in texture. This will take about 5-6 minutes. Roll into a sausage shape and cut into quarters. Roll each quarter out and cut into 8 portions. You will have 32 in total. Using a rolling pin and plenty of flour, roll each portion into a little circle, 8-9cm in diameter. Dust with plenty more flour and repeat with the rest.
  2. To make the filling, tip the lamb into a mixing bowl and add the chilli flakes, cumin, Sichuan pepper, spring onions and light soy sauce. Mix well. You will have enough to make 32 little balls.
  3. Make the dumplings in two batches. Lay half the wrappers onto a clean, floured surface. Take a hazelnut sized portion of the meat and place in the middle of a wrapper and repeat with the rest of the first batch of dumplings.
  4. Pour a little water into a small bowl. Wet your finger and wipe it around the edge of one of the wrappers. Pull the sides up over the filling, join in the middle and then tightly seal the sides. Repeat with the rest.
  5. heat a non stick pan over a medium heat and brush with ground nut oil. Arrange about 12-14 dumplings in the pan, making sure they are not touching. pour in 120ml of water. Reduce the heat to low, cover and cook for 1-12 minutes. the water should have evaporated the dumplings cooked and the bottoms gone crispy. Repeat with the reaming dumplings.
  6. Meanwhile, mix the soy sauce, vinegar and sriracha together into a spicy dipping sauce. Serve immediately with the cooked dumplings.


Serves 4

For the wrappers
200g plain flour + extra for dusting
120-130ml warm water

For the filling
320g lamb mince
2 tsp chilli flakes
2 tsp ground Sichuan pepper
1 tsp ground cumin
1 spring onion, finely chopped
2 tsp light soy sauce
2 tbsp ground nut oil

For the dipping sauce
4 tbsp soy sauce
2 tbsp white wine vinegar
2 tbsp Sriracha

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