Lamb and mint dumplings
( MAKES 40 )
Photo by Tam West
Serve these dumplings immediately with a dipping sauce of equal parts soy, Sriracha, sesame oil, citrus juice and sesame seeds.
|1 cup||Mint leaves, combined with parsley leaves, a packed cupful|
|3 cloves||Chopped garlic|
|1 tsp||Kecap manis, or use soy sauce|
|1||Lemon, zest and juice|
|1 drizzle||Olive oil|
|500 g||Lamb mince|
- Blitz mint and parsley leaves, garlic, kecap manis or soy, lemon zest and juice and a pour of olive oil to a coarse mix. Mix through 500g lamb mince and a little salt and pepper. Chill to marinate 1 hour, then make up dumplings, as below.
- Brush dumpling wrappers with the thin egg wash.
- Add 1 Tbsp of filling to the centre of each wrapper, then fold over and crimp into a sealed dumpling, according to your style (experiment with different shapes for each flavour).
- Steam dumplings in a steamer basket or pot, lined with baking paper greased with a little sesame oil, until translucent and firm. Serve immediately with a dipping sauce of equal parts soy, Sriracha, sesame oil, citrus juice and sesame seeds.
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