Mongolian Lamb Dumplings

Ingredients

• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon chili flakes (optional, for heat) 1/2 teaspoon chili flakes (optional, for heat)
• Salt and pepper to taste Salt and pepper to taste
• 30 dumpling wrappers 30 dumpling wrappers
• Water for sealing dumplings Water for sealing dumplings
• Vegetable oil for frying or steaming Vegetable oil for frying or steaming

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 25g (Sugars: 2g)
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground lamb, chopped onion, minced garlic, grated ginger, soy sauce, sesame oil, ground cumin, ground coriander, chili flakes (if using), salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a dumpling wrapper and place a spoonful of the lamb filling in the center. Moisten the edges of the wrapper with water and fold it in half, creating a half-moon shape. Pinch and pleat the edges to seal the dumpling. Repeat with the remaining wrappers and filling.
3. 3.
   To cook the dumplings, you have two options:
4. 4.
   - Steaming: Place the dumplings in a steamer basket lined with parchment paper or cabbage leaves to prevent sticking. Steam the dumplings for about 10-12 minutes, or until the wrappers are translucent and the filling is cooked through.
5. 5.
   - Frying: Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the dumplings in a single layer and cook for 2-3 minutes, or until the bottoms are golden brown. Pour in a small amount of water (about 1/4 cup) and cover the skillet with a lid. Allow the dumplings to steam for an additional 5-6 minutes, or until the wrappers are cooked through and the filling is tender.
6. 6.
   Serve the Mongolian Lamb Dumplings hot with your choice of dipping sauce, such as soy sauce, vinegar, or a combination of both.

Treat your ingredients with care...

• Ground lamb — Ensure that the ground lamb is fresh and of high quality to achieve the best flavor and texture in the dumplings.
• Dumpling wrappers — If you can't find pre-made dumpling wrappers, you can make your own using a simple dough made from all-purpose flour and water. Roll out the dough thinly and cut it into circles using a round cutter or a glass.

Tips & Tricks

• To achieve perfectly pleated dumplings, make sure to moisten the edges of the wrapper with water before folding and sealing.
• If you prefer a spicier kick, increase the amount of chili flakes or add a dash of hot sauce to the lamb filling.
• For a healthier alternative, you can steam the dumplings instead of frying them.
• Experiment with different dipping sauces to find your favorite combination of flavors.
• Leftover dumplings can be frozen for later enjoyment. Place them on a baking sheet lined with parchment paper and freeze until firm, then transfer them to a freezer bag or container.

Serving advice

Serve the Mongolian Lamb Dumplings as a main course or as part of a larger Mongolian feast. Accompany them with a fresh salad or steamed vegetables for a well-rounded meal.

Presentation advice

Arrange the cooked dumplings on a platter, showcasing their pleated edges. Garnish with a sprinkle of chopped fresh cilantro or green onions for a pop of color. Serve with small dipping bowls filled with soy sauce and vinegar.