Spiced Lamb Dumplings Recipe

Name: Spiced Lamb Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound ground lamb, coarsely chopped to loosen; 1/3 cup finely chopped yellow onion; 2 large scallions (white and green parts), finely chopped; 1/3 cup finely chopped fresh cilantro; 1 large medium-hot chile, such as Holland or Fresno, finely chopped; 1 1/2 teaspoons finely minced fresh ginger; 1 clove garlic, minced and crushed into a paste; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1 1/4 teaspoons garam masala (page 219); 1/4 teaspoon Sichuan peppercorn, toasted in a dry skillet for 2 to 3 minutes, until fragrant, then crushed with a mortar and pestle (optional); 1 generous teaspoon salt; 2 tablespoons canola oil; 6 tablespoons water; 1 pound Basic Dumpling Dough (page 22); 1 1/2 cups Spicy Roasted Tomato Sauce (page 218)

Servings: persons

3/4 pound ground lamb, coarsely chopped to loosen
1/3 cup finely chopped yellow onion
2 large scallions (white and green parts), finely chopped
1/3 cup finely chopped fresh cilantro
1 large medium-hot chile, such as Holland or Fresno, finely chopped
1 1/2 teaspoons finely minced fresh ginger
1 clove garlic, minced and crushed into a paste
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 1/4 teaspoons garam masala (page 219)
1/4 teaspoon Sichuan peppercorn, toasted in a dry skillet for 2 to 3 minutes, until fragrant, then crushed with a mortar and pestle (optional)
1 generous teaspoon salt
2 tablespoons canola oil
6 tablespoons water
1 pound Basic Dumpling Dough (page 22)
1 1/2 cups Spicy Roasted Tomato Sauce (page 218)

1
To make the filling, combine the lamb, onion, scallions, cilantro, chile, ginger, and garlic in a bowl.
2
Use a fork or spatula to stir and lightly mash the ingredients together.
3
In a small bowl, stir together the coriander, cumin, garam masala, Sichuan peppercorn, salt, oil, and water.
4
Pour these seasonings over the meat mixture, then stir and fold the ingredients together.
5
Once you have broken up the large chunks of meat, briskly stir to blend the ingredients into a cohesive, thick mixture.
6
To develop the flavors, cover with plastic wrap and set aside at room temperature for 30 minutes.
7
You should have about 2 cups.
8
(The filling can be prepared 1 day ahead and refrigerated.
9
Bring it to room temperature before assembling the dumplings.)
10
Meanwhile, roll out 16 wrappers from half of the dough (see page 24).
11
Aim for wrappers that are about 3 1/4 inches in diameter.
12
To assemble and steam the dumplings, follow steps 5 through 7 in the recipe for Nepalese Vegetable and Cheese Dumplings (page 54).
13
Serve immediately with the sauce on the side.
14
Enjoy with fork and spoon.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 pound ground lamb, coarsely chopped to loosen, 1/3 cup finely chopped yellow onion, 2 large scallions (white and green parts), finely chopped, 1/3 cup finely chopped fresh cilantro, and more.

Yes, Spiced Lamb Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spiced Lamb Dumplings

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