Since these are steamed and rich with ginger and scallions I’m calling them lamb dumplings. But really, with the hearty lamb filling and the slightly chewy homemade wrapper, I am reminded of pasties, though I’ve never seen, nor want to see, a steamed version of those. This is a winter dumpling, rich and comforting. Perfect for a chilly weekend feast.
Know this, I am not a dumpling expert I am an enthusiastic home cook who likes to try new things and encourage to do so too.
want an expert?
this soup dumpling how to from chefsteps gives an idea about the wrapping- because the lamb filling is lean you can be a little less careful but I aspire to this someday. Soup dumplings you will be mine someday!
this recipe is based on the momo, a tibetan dumpling (slightly Ironic given that this search began because of Chinese New Year) The New York Times has a nice article here with links to recipes.
Also this video
Lamb Dumplings with a soy vinegar dipping sauce
Try the dumplings with these sides
- 1 cup AP flour
- 1/4 teaspoon salt
- 1/4 tsp baking soda
- 1/4-1/2 cup warm water
- 4 tablespoons soy sauce
- 2 tablespoons black or regular rice vinegar
- 1 tablespoon juillienned ginger matchsticks?
- pepper flakes optional
- 1/2 pound lamb shoulder cut into tiny bits or ground lamb if you prefer
- 1/2 cup finely chopped scallions
- 1/4 cup chopped cilantro
- 1 Tablespoon finely chopped fresh ginger
- 1 teaspoon diamond kosher salt
- 1 large clove of garlic finely minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
whisk together flour, salt, and baking soda
add water starting with 1/4 cup until dough comes together in shaggy mess
knead until smooth, cover, and set aside for at least 30 minutes
chop the lamb, if necessary and then combine all ingredients. If the lamb is particularly lean add a scant teaspoon of olive oil or oil of choice
prepare the steamer by either oiling or lining with cabbage leaves
make the soy dipping sauce by combining soy vinegar and ginger in a dipping type of dish
divide dough into twelve equal pieces- I cut it into quarters and them the quarters into thirds. alternately roll the dough out into a snake and cut into twelve pieces. roll the dough into 4 inch rounds, if you can manage to make the center slightly thicker than the edges this helps the dumplings stay together
to ensure there is no leftover filling lay the wrappers out on the counter and place approximately 1 level tablespoon of filling in the center of each than pleat the edges of the dough together at the top to form a sort of satchel. I’m no dumpling expert and this is the easiest shape for me to make.
As you form the dumpling place them in the steamer and then steam for 12-15 minutes until the filling is cooked through (you can test this by removing one dumpling from the steamer and cutting in half but the beauty of chopping your own lamb is that as long as the outside reaches a safe temp you are good to go.
serve hot with generous helpings of dipping sauces and sides- they get even chewier the longer they sit.
special equipment needed- bamboo or metal steamer- alternately these can be boiled but be sure they are sealed tight if you do!