Sweet and Sour Ground Lamb Dumplings
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On a trip to Shanghai a few years ago, my husband Aaron and I took a food tour that introduced us to the bold, fragrant flavors of Western Chinese cuisine – particularly from regions like Xi’an, where lamb is a staple. I was fascinated by the strong influence of Muslim culture in that part of China and the prevalence of halal cooking woven into traditional Chinese dishes. That experience inspired this recipe: a twist on classic dumplings, filled with sweet-and-sour seasoned ground lamb. Lamb has a distinct, richer flavor compared to the typical pork filling – earthy, slightly gamey, and incredibly satisfying when balanced with bright aromatics and a tangy sauce.
Dumplings do take some time to make so I love making them on weekends when I have more time to dedicate to cooking. It’s helpful to have another person to help fold the dumplings to get them filled quickly. Once you’ve tried this, it’s worth diving into Sichuan-style cumin lamb noodles or juicy pork and chive pan-fried dumplings – they hit the same comfort-food notes.
Why You Will Love This Recipe
- Flavorful filling – Bold, savory-sweet flavor, thanks to a seasoned ground lamb filling.
- Interactive activity – A great weekend cooking project the whole family can participate in!
Key Ingredients in This Recipe
- Ground lamb – Ground lamb is best used within two days of purchase. Those who are skeptical of lamb should give ground lamb a try, as it has a mild flavor and is less gamey than some other cuts.
- Dumpling wrappers – Buy store-bought square dumpling wrappers or use my recipe for homemade dumpling skins in this juicy pork and chive pan-fried dumpling recipe for a bit thicker wrapper. As you work, be sure to keep the dumpling wrappers covered with plastic wrap or a damp dish towel so they don’t dry out.
- Shaoxing wine – This is a sweet wine that can be found at most liquor stores. If it is not available then substitute the rice wine with sake or sherry.
- Seasoning – The ground lamb filling is seasoned with a mixture of roasted coriander, ground Sichuan peppercorns and white pepper. The Sichuan peppercorns add a slightly citrus-y flavor with a mouth-numbing element.
- Ginger – Peel away the skin of ginger with a spoon. It helps to navigate the uneven texture.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Sweet and Sour Lamb Dumplings
In a bowl, mix lamb, shaoxing wine, rice vinegar, soy sauce, ginger, green onions, coriander, Sichuan pepper, white pepper, and eggs until fully combined. Cover and refrigerate.
Place 1 tsp of filling in the center of a wrapper. Wet the edges with water, fold into a triangle, then press and seal the two opposite corners together. Repeat until all filling is used.
Bring a large pot of salted water to a boil. Cook dumplings in batches for about 5 minutes, until cooked through. Drain on a paper towel–lined plate.
Add dumplings to a bowl and top with chili oil, Chinese black vinegar, green onion, and cilantro.
How to Freeze and Reheat Dumplings
I love this recipe because the dumplings can be made ahead of time and easily frozen until ready to boil. They can be added to the pot frozen so no need to wait for them to defrost. It’s great to make a batch and eat half now and save half for later!
How to Make Chili Oil
Can’t find chili oil? Make your own! Combine 1/2 cup sesame oil (or canola oil for a more neutral flavor) and 3 tablespoons red pepper in a small saucepan and heat over medium-low heat until the oil is fragrant and the oil turns a pale red but the red pepper flakes are not burnt, about 5 minutes. Remove from heat then strain the red pepper flakes from the oil and discard. Store the chili oil in an airtight container until ready to use.
FAQ – Frequently Asked Questions
Absolutely. Freeze uncooked dumplings in a single layer on a parchment-lined baking sheet until solid, then transfer to a resealable freezer bag. Cook from frozen—just add a few extra minutes to the cooking time.
Yes, you can substitute ground beef, pork, or a mix of lamb and beef if you prefer a milder flavor.
Yes, the lamb filling can be made up to 1 day in advance and stored in the refrigerator until ready to use.
The filling should reach an internal temperature of 160°F (71°C) – the wrappers should turn translucent and slightly firm to the touch.
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Other Recipes to Try
If you enjoy these ground lamb dumplings recipe, I recommend checking out some of these:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Sweet and Sour Ground Lamb Dumplings
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Ingredients:
For the dumplings:
- 1½ pounds ground lamb
- 2 tablespoons shaoxing wine*
- 2 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 teaspoon grated ginger
- 2 green onions, thinly sliced
- 1 teaspoon roasted ground coriander
- 1 teaspoon Sichuan peppercorns, ground
- ¼ teaspoon ground white pepper
- 2 eggs, lightly beaten
- 36 (3½") wonton wrappers
For serving:
- ¼ cup chili oil
- ¼ cup Chinese black vinegar
- 2 green onions, thinly sliced
- Handful cilantro leaves
Instructions:
- In a medium mixing bowl combine the lamb, shaoxing wine, rice vinegar, soy sauce, ginger, green onions, coriander, Sichuan pepper, white pepper and eggs with hands until completely combined. Cover and refrigerate until ready to use.
- Fill a small bowl with water. Working one wrapper at a time, place 1 teaspoon of filling in the center, brush the edges with the water, and fold the wrapper in half, forming a triangle. Next, overlap the opposite corners, brushing with water to seal together. Repeat with the remaining wrappers until all of the lamb mixture has been used.
- Bring a large pot of salted water to a boil over medium heat. Working in batches, add the wontons and cook, until firm and cooked through, about 5 minutes. Remove with a slotted spoon and drain on a paper towel lined plate. Continue until all of the wontons have been cooked.
- Add dumplings to a bowl and serve topped with chili oil, Chinese black vinegar, green onion and cilantro.
Notes:
Nutrition:
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Had these for lunch and loved the flavor! The sichuan peppercorns add such a nice flavor so it’s worth tracking some down.
so happy to hear it!