Warming Pan-Fried Lamb Dumplings

Print

With ImageWithout Image

Warming Pan-Fried Lamb Dumplings

Yield: 12 (about 4 dumplings per serving size)

Author: Zoey Gong

Ingredients

For Dumpling Filling

• 8 oz. ground lamb
• 1 large egg, beaten
• 1 cup chopped fresh Chinese chives (jiu cai) or scallions (dark green parts only) (from 1 [4- oz.] bunch)
• ¾ cup chopped mixed fresh mushrooms (approx. 2 ½ oz. whole or sliced mushrooms)
• ½ cup finely chopped yellow onion (from 1 small [6 oz.] onion)
• 2 Tbsp. finely chopped unpeeled fresh ginger (from 1 [3-in.] piece)
• 2 Tbsp. low-sodium soy sauce
• 2 Tbsp. toasted sesame oil
• 1 Tbsp. mirin
• 1 Tbsp. 13-spice powder
• 1 tsp. fine sea salt
• 1 tsp. black pepper

Dipping Sauce

• ¼ cup low-sodium soy sauce
• 1 Tbsp. pure maple syrup
• 1 Tbsp. broth of preference
• 1 Tbsp. Asian chile-garlic sauce (optional)
• 1 Tbsp. toasted sesame oil
• 1 Tbsp. finely chopped fresh cilantro
• 1 Tbsp. finely chopped scallions
• 1 tsp. finely chopped peeled fresh ginger (from 1 [1-in.]) piece

Additional Ingredients

• 1 pkg. (about 50 total) fresh, round, white 3-in. dumpling skins
• 4 tsp. extra-virgin olive oil or preferred medium-smoke point oil,
• Add more if needed, approx. 1 cup water
• 1 Tbsp. black sesame seeds

Instructions

Dumpling Filling

1. Place lamb, egg, chives, mushrooms, onion, ginger, soy sauce, sesame oil, mirin, 13-spice powder, salt, and black pepper in a large bowl. Mix together using clean hands, stirring only in one direction. Set aside.
2. Fill a small bowl with water to use as the dumpling “glue.” Dip 1 finger in water, and moisten the edge of 1 dumpling skin (keep the remaining dumpling skins covered with a damp towel as you work). Place about 1 tablespoon (approx. ½ ounce) of the dumpling filling on the center of the dumpling skin, and pleat the dough edge, gathering the top like a pouch to enclose the filling. Pinch the top edges together firmly to seal. Cover the sealed dumpling with a damp towel. Repeat the process with the remaining dumpling skins and dumpling filling.
3. Drizzle a thin layer (approx. 1 tsp.) of olive oil in a large skillet, and spread evenly with a paper towel. Arrange 10 to 12 dumplings, flat side down, in the skillet without touching each other.
4. Cook over medium-high, undisturbed, until flat bottoms start to turn brown and firm, 3 to 5 minutes. If the oil starts to smoke, reduce the heat to medium. Add ¼ cup of tap water, and immediately cover the skillet; steam until the seals of dumpling wrappers have visibly softened and are no longer dry, 4 to 5 minutes.
5. Uncover the skillet, and let the water completely evaporate if it hasn’t already.
6. Add more oil if the skillet is dry and the dumplings start to stick. Continue cooking until dumpling bottoms are golden brown and crispy, 1 to 2 minutes.
7. Transfer dumplings to a platter or plates, and sprinkle evenly with about ¾ tsp. of black sesame seeds. Repeat the process in about 3 additional batches with remaining olive oil, dumplings, tap water, and black sesame seeds, wiping the skillet clean in between batches if any filling has seeped out.

Dipping Sauce

1. While the dumplings cook, prepare the dipping sauce. Stir together soy sauce, maple syrup, broth, chile-garlic sauce, sesame oil, cilantro, scallions, and ginger in a small bowl. Set aside.
2. Serve hot dumplings alongside the dipping sauce.

DAIRY-FREE | NUT-FREE

Functions:

• Warm the body and expel Cold
• Help with weakness and chronic fatigue
• Help with men's health, particularly illnesses associated with deficiencies

Organ-Meridian: Kidney, Lung

Energetics: Warming to hot

Warming Pan-Fried Lamb Dumplings

Kidney, Lung

Main & Side, dairy-free, nut-free

Chinese