Spring Lamb Dumplings

Spring is in the air, and what better way to celebrate than with a delicious and flavorful dish that combines the freshness of the season with the richness of lamb? These tender Spring Lamb Dumplings are filled with a fragrant mixture of lamb, herbs, and spices, wrapped in delicate wonton wrappers and served with a drizzle of sesame oil.

Ready Time

2 hrs

Yields

7 servings

Ingredients

2 pounds boneless lamb shoulder, cut into 1-inch cubes
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
2 tablespoons all-purpose flour
1/4 cup lamb broth
1 large egg, lightly beaten
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1 package of round wonton wrappers (about 30-40 wrappers)
Sesame oil and chopped scallions for serving

Instructions

In a large bowl, combine the lamb, onion, garlic, olive oil, salt, black pepper, cinnamon, cumin, and coriander. Mix well until the lamb is evenly coated with the spice mixture.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight to allow the flavors to meld.

In a small bowl, whisk together the flour and lamb broth until smooth. Add the beaten egg and mix until a dough forms.

Gradually add the parsley and dill to the dough and mix until well combined.

Take the wonton wrappers out of the package and lay them on a clean surface. Place a small spoonful of the lamb mixture in the center of each wrapper.

Brush the edges with a small amount of water.

Place a small ball of the dough on top of the lamb mixture, pressing the dough gently to seal the edges. Make sure to press out any air bubbles.

Repeat with the remaining wrappers and filling.

You should end up with around 30-40 dumplings. To cook the dumplings, bring a large pot of salted water to a boil.

Carefully add the dumplings to the pot and cook for 10-15 minutes, or until they float to the surface.

Serve the dumplings hot with a drizzle of sesame oil and a sprinkle of chopped scallions.

Notes

Use high-quality lamb shoulder for the best flavor. Don’t overwork the lamb mixture, or it might become tough.

Refrigerate the lamb mixture for at least 30 minutes to let the flavors meld, but overnight is even better for more intense flavor.

Make sure to press out any air bubbles when sealing the dumplings to prevent them from bursting open during cooking. Don’t overcrowd the pot when cooking the dumplings.

Cook in batches if necessary, to ensure they have enough room to cook evenly.

Use a gentle touch when adding the dumplings to the pot to prevent breaking. For an extra burst of flavor, drizzle the dumplings with a bit of extra lamb broth before serving.