Dumplings are always satiating, and when filled with tender lamb and earthy mushroom filling, they’re even more delicious. While the aromatic 13-spice powder adds a fragrant peppery flavor to the filling, the pan-fried bottoms of the wrappers provide a light crunch. Here’s the recipe for these hearty pan-fried lamb mushroom dumplings with dipping sauce.
● Ground lamb, 8 ounces
● Large egg, beaten, 1
● Fresh scallions or Chinese chives, chopped, 1 cup
● Mixed fresh mushrooms, chopped, ¾ cup
● Yellow onion, finely chopped, ½ cup
● Fresh ginger, finely chopped, 2 tablespoons
● Lower-sodium soy sauce, 2 tablespoons
● Toasted sesame oil, 2 tablespoons
● Mirin, 1 tablespoon
● 13-spice powder, 1 tablespoon
● Fine sea salt, 1 teaspoon
● Black pepper, 1 teaspoon
● Lower-sodium soy sauce, ¼ cup
● Pure maple syrup, 1 tablespoon
● Beef, chicken, or vegetable broth, 1 tablespoon
● Asian chile-garlic sauce, 1 tablespoon
● Toasted sesame oil, 1 tablespoon
● Fresh cilantro, finely chopped, 1 tablespoon
● Scallions, finely chopped, 1 tablespoon
● Peeled fresh ginger, finely chopped, 1 teaspoon
● Refrigerated fresh 3-inch round dumpling wrappers, 1 package
● Extra-virgin olive oil, 4 teaspoons and more if needed, divided
● Water, 1 cup, divided
● Black or white sesame seeds, 1 tablespoon, divided
● Combine all dumpling filling ingredients in a large bowl. Gently mix everything to make a cohesive mixture. Set it aside.
● Take water in a small bowl to use as ‘glue’ for the dumplings. Set out the dumpling wrappers and cover them with a damp kitchen towel.
● Dip a finger in water and moisten the edge of 1 dumpling wrapper. Then place about one tablespoon of dumpling filling in the center of the wrapper.
● Pleat the wrapper edge and give the dumpling any shape you like. Pinch the top edges together to seal it firmly. Repeat the fill and seal process for all.
● Place a large skillet on the stove and drizzle one teaspoon of olive oil. Spread the oil evenly in a thin layer using a paper towel.
● Arrange 10-12 dumplings in the skillet, flat side down, without touching each other.
● Cook them over medium-high heat for 3-5 minutes without turning them over. The bottoms should start to turn firm and brown.
● Add ¼ cup water and immediately cover the skillet. Steam the dumplings for 4-5 minutes until the wrapper seals are no longer dry and visibly softened.
● Uncover the skillet and add more oil if the skillet is dry and the dumplings start to stick.
● Continue cooking for 1-2 minutes until the dumpling bottoms are crispy and golden brown.
● Transfer the cooked dumplings to serving plates and sprinkle sesame.
● Repeat the process in batches and wipe the skillet clean in between.
● Meanwhile, stir together the dipping sauce ingredients in a small bowl. Serve and enjoy.