Sweet and Sour Ground Lamb Dumplings

Inspired by a food tour in Shanghai and the bold flavors of Western Chinese cuisine, these sweet and sour lamb dumplings blend cultural traditions into one unforgettable bite.

Course Main Course

Cuisine Asian, Chinese

Prep Time 30

Cook Time 15

Servings

Calories 532kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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

Shaoxing rice wine 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.

Nutrition