Recipe
Lamb Dumplings with Sesame Sauce and Chilli oil
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!
- Serves 6
- Prep Time 30 mins
- Cooking Time 5mins
Ingredients
- Serves 6
Method
- 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.
Tips
- 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.