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Lamb dumplings recipe


Try your hand at something savoury with this lamb dumplings with sesame sauce and chilli oil recipe.

Recipe by Dan Hong for Australian Lamb.

Prep: 30mins

Cook: 5 mins

Makes 30 dumplings


  • 500g lamb mince
  • 2 tbsp sesame oil
  • 4 tsp salt
  • 6 tsp sugar
  • 2 cloves garlic finely grated
  • Small knob of ginger finely grated
  • 30 gow gee wrappers

Chilli oil

  • 1 jar of Lau Gan Ma crispy chilli oil with peanuts
  • 300ml grapeseed oil


  • 150g Chinese sesame paste or smooth peanut butter as substitute
  • 120ml black vinegar
  • 150ml light soy sauce
  • 100g sugar

To serve

  • Coriander leaves
  • Green shallots (scallions) finely chopped
  • 1 cucumber cut into julienne (discard seeds)

Wearing gloves and using your hands, marinate lamb mince in a bowl with sesame oil, salt, sugar, garlic and ginger.

To make the dumplings, moisten the edges of wrappers with a little water and then place about 2 teaspoons of marinated lamb in the middle. Bring edges up and seal tightly by pressing with fingers to seal. Store in a tray uncovered until ready to use.

For chilli oil, mix the Lau Gan Ma with grapeseed oil and store in an airtight container.

For dressing, mix all ingredients with a whisk until well combined and store in airtight container.

Bring a large pot of water to the boil. Blanch dumplings in batches for approximately 4-5 minutes. Using a spider (soft touch wire strainer), carefully take dumplings out and place in a bowl around 7-8 dumplings per bowl. Spoon over about 5 tablespoons of sesame dressing over the dumplings, followed by 5 tablespoons of chilli oil. Garnish with julienne cucumber, scallions and coriander leaves.


  • You can make these dumplings up to 3 hours ahead of time.
  • The dumplings freeze well! You can boil them from frozen, just double the cooking time.
  • Leftover marinated lamb mince can be made into meatballs and grilled or even stir fried and served on top of some blanched noodles.

Want more savoury recipes? Try these:

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