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Crispy Lamb Dumplings

4 c Plus 1 teaspoon vegetable oil
2 Cloves garlic; chopped
2 ts Chopped gingerroot
1 lb Ground lamb
2 tb Hoisin sauce
1/2 ts Asian chile sauce; plus additional for dipping
2 Green onions; minced
Soy sauce to taste
18 Round wanton wrappers


In a medium saute pan, heat 1 teaspoon oil until very hot. Add garlic and gingerroot and saute until you can smell the aroma. Add lamb and cook until it is cooked through. Add hoisin sauce and chile sauce and mix. Remove from heat and allow to cool. Mix in onions and season with soy sauce.


To assemble, place 1 tablespoon of lamb mixture in the middle of a wanton wrapper. Brush a bit of water around the edge and fold over to form a half-circle. Crimp the edge and set aside. Continue the process until all the wrappers have been filled.


Heat 4 cups oil in a medium-size saucepan until very hot. Place as many dumplings in the pan as will fit and cook on both sides until golden brown, about 2 to 3 minutes. Drain on paper towels while you cook the rest of the dumplings. Serve warm with a bit of the chile sauce for dipping.


Serves six.





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