We used store-bought gow gee wrappers and 3 star lamb mince (17% fat content) which helps keep the meat moist and makes up the nice broth inside the dumpling skin.
For the Northern Chinese Lamb Dumplings:
- 1 packet gow gee wrappers (30 pieces)
For the Northern Chinese Lamb Dumpling filling:
- 500g lamb mince
- ½ red onion, diced finely
- 100g Chinese cabbage (wombok), shredded finely
- 20g garlic chives, chopped finely
- 2 tsp Worcestershire sauce
- 1 tsp cumin seeds, ground
- ½ tsp coriander seeds, ground
- ¼ tsp black pepper, ground
- 3 tbsp peanut oil + extra
To make Northern Chinese Lamb Dumpling filling:
- Place onion with 1 tablespoon peanut oil in a small pan and cook on low heat until the onion is soft and translucent. Transfer to a large mixing bowl.
- To the same pan, add 2 tablespoons peanut oil and shredded wombok. Cook over low heat until the cabbage has wilted and halved in volume.
- Transfer to your mixing bowl.
- Add garlic chives, Worcestershire sauce, ground cumin and coriander seeds and black pepper. Mix well.
- Add mince and using your hands mix the filling until well combined.
To make Northern Chinese Lamb Dumplings:
- Take a heaped teaspoon of the filling and place in the middle of the gow gee pastry round.
- Brush the inside edges of the pastry with a little water to help them stick.
- Fold the pastry in half and stick edges together.
- You should end up with a half moon-shaped dumpling. Now, working from one end to another, crimp the pastry seal all the way around.
- Set aside and repeat with the rest of the dumplings.
To cook Northern Chinese Lamb Dumplings:
- You can cook these in rapidly boiling water for 3-4 minutes, but steaming them in a traditional bamboo steamer is a more delicate process that won't rip the pastry.
- Place 4-5 dumplings in a bamboo steamer lined with baking paper and set over a pot of boiling water.
- Steam for 8 minutes - just make sure to fill up the pot to about half way after every 3 batches.
- When ready, (drain boiled dumplings - no need to do this for steamed) and transfer to a pan set over medium heat, greased with extra peanut oil - they may splatter a little.
- Cook until they are lightly browned and crisp on the bottom.
- Serve hot dumplings with a side of a soy, ginger and spring onion dipping sauce. Leftover dumplings can be reheated in a microwave and re-fried.
Recipe by Martyna | Wholesome Cook
Prep: 20 mins. Cook: 15 mins. Total 35 mins.
Serves 4 (makes 30).