Lamb Dumplings With Sesame Sauce And Chilli Oil

Lamb Dumplings With Sesame Sauce And Chilli Oil


Eating, learning and cooking with his mum was one of Dan's biggest influences and helped him find his own simple cooking style that hero's flavour. This style can be found in his lamb dumplings, which feature just six ingredients for the filling.

"This dumpling dish is based in a classic regional Chinese dish called Shepherd's purse dumplings. I used to go to Ashfield with my mum to eat these dumplings when I was young. Traditionally pork is used but the delicious flavour of lamb makes these a flavour explosion and suits the name much better!" says Dan Hong

Discover Dan and Angie's lamb recipes below and head to Australian Lamb where you can find a whole collection of recipes from Aussies around the country who have shared their secret family dishes.

SERVES 6

INGREDIENTS
500g lamb mince
30 gow gee wrappers
2 tbsp sesame oil
4 tsp salt
6 tsp sugar
2 cloves garlic, finely grated
3cm piece ginger, finely grated

To Serve
Coriander leaves, finely chopped green shallots, julienned cucumber

Chilli Oil
1 jar of "Lau Can Ma" crispy chilli oil with peanuts
300ml grapeseed oil

Sesame Dressing
150g Chinese sesame paste or smooth peanut butter as substitute
120ml black vinegar
150ml light soy sauce
100g sugar

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.


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