Lamb dumplings with plum sauce

Get everyone together for these flavour packed dumplings served with fresh gai lan and brown rice.

  • Serves 8
  • Prep Time 20 mins
  • Cooking Time 20mins
Lamb dumplings with plum sauce


  • Serves 8
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  1. In a large bowl combine lamb mince, garlic, ginger, mushrooms, water chestnuts, green onions, celery, coriander, light soy and sesame oil.
  2. Place a wrapper on a clean work surface. Spoon a heaped teaspoon of lamb mixture on to the centre of the wrapper. Brush the edge with a little water. Fold over to enclose the filling. Use your fingertips to pleat the edge 4 to 5 times to seal. Set aside on a plate covered with a tea towel. Repeat with remaining mix and wrappers.
  3. Place a large steamer basket lined with baking paper over a large pot of simmering water. Steam dumplings, in batches, for 7 to 8 minutes or until translucent and lamb is cooked.
  4. Serve dumplings with plum sauce, coriander sprigs, steamed gai lan and brown rice.