This dish is based on a classic regional Chinese dish called Shephard's Purse Dumplings. One of chef Dan Hong's childhood memories is getting dumplings with his mum, he describes this recipe below as a flavour explosion!
Place lamb mince, sesame oil, salt, sugar, garlic and ginger in a bowl. Using gloved hands mix well. Place wonton wrappers on a clean work surface. Top with 2 tsp mince mixture. Brush edges with a little water. Bring corners together to enclose filling. Pinch centre to seal. Repeat with remaining wrappers and mince mixture. Store in a tray uncovered until ready to use.
For chilli Oil, mix LCM with grapeseed oil and store in an airtight container.
For dressing, whisk all ingredients in a bowl until well combined. Store in airtight container.
Cook dumplings, in batches in a large saucepan of boiling water for approximately 4-5 minutes. Using a spider (soft touch wire strainer), carefully take dumplings out and place in a bowl. Spoon 100mls of sesame dressing over the dumplings, followed by 100mls chilli oil.
Garnish with julienne cucumber, green onions and coriander leaves.
You can make these dumplings up to 3 hours ahead of time.
The dumplings freeze well! You can boil them from frozen just double the cooking time.
Leftover marinated lamb mince can be made into meatballs and grilled or even stir fried and served on top of some blanched noodles.