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Lamb & Ginger Dumplings

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You’ll love this lamb flavoured with garlic, spring onion and soy sauce, wrapped up in little dumpling wrappers. These can be made ahead and stored in the fridge or freezer, then steamed, boiled or fried. Add a spicy soy and vinegar dipping sauce as the perfect accompaniment. 

WATCH THIS RECIPE

LAMB & GINGER DUMPLINGS

PREP TIME

20 minutes
COOK TIME

15 minutes
SERVES

Makes 20
Ingredients

300g (10.6 oz) lamb mince

½ cup finely sliced spring onion (scallions)

2 tbsp grated ginger

2 garlic cloves, finely chopped

¼ cup finely chopped coriander

1 tbsp soy sauce

1 tsp sea salt

20 gow gee or gyoza wrappers*

 

Dipping sauce:

¼ cup light soy sauce

1 tbsp white vinegar

1 tsp sesame oil

½ tsp chilli powder

Steps
Step 1

For the dipping sauce, whisk all ingredients together.

Step 2

For the dumpling filling, combine lamb, spring onion, ginger, garlic, soy sauce and salt in a large bowl.  Mix well.

Step 3

Place a dumpling wrapper on a clean work surface and place a tablespoon of filling in the centre.  Wet edge of the wrapper with a little water. Fold wrapper in half and press to seal.  Repeat with remaining wrappers and filling. Dumplings can be made in advance and store covered in the fridge or freezer.

Step 4

Line a steamer (bamboo or metal) with baking paper. Half fill a wok with water and bring to the boil. Place dumplings in the steamer and cover. Steam for 12-15 minutes or until cooked through.  Serve with dipping sauce.

Note Icon

Notes:

– Gow gee or gyoza are round, white dumpling wrappers made from flour and water.  You should be able to find them in the fridge section of some major supermarkets or any Asian grocer.

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