Try your hand at something savoury with this lamb dumplings with sesame sauce and chilli oil recipe.
Recipe by Dan Hong for Australian Lamb.
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
- 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
- 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: