Mongolian-inspired lamb dumplings with cabbage and ground cumin that are incredibly hearty, juicy, and full of flavour.
The richness of lamb is lifted by fresh cabbage and scallions, with the earthy aroma of cumin in every bite. Wrapped in large, Mongolian-style dumpling skins, they are surprisingly easy to make and cook in just 10 minutes — pan-fried until golden and crispy, then gently steamed.
These are best served with my simple soy and chilli dipping sauce!
For the Dumpling Wrappers
1. In a bowl, combine flour and salt. Slowly pour in the boiled water while stirring with chopsticks or a fork until the dough clumps together.
2. Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic.
3. Cover with plastic wrap or a damp towel and let rest for at least 30 minutes (up to 1 hour).
4. Roll into a log, cut into 15–18 equal pieces (~12–13g each).
5. Roll each piece into a ball between your palms, then flatten into a round circular wrapper, about 9–10 cm wide and 2–3 mm thick. Keep the centers slightly thicker and the edges thinner for folding.
For the Filling:
1. Finely chop the cabbage and place in a bowl. Sprinkle lightly with salt and let sit for 10 minutes. Squeeze out excess water with your hands or a clean towel.
2. In a large bowl, combine the lamb, cabbage, spring onions, garlic, soy sauce, sesame oil, cumin, salt and pepper. Mix well with your hand until the mixture becomes sticky and cohesive.
3. Place 1 teaspoon of filling in the center of a wrapper. Moisten the edge with water, fold into a half-moon shape, and pleat one side with small folds. Press tightly to seal each dumpling.
To cook:
1. Heat 1 tablespoon of oil in a nonstick frying pan over medium-high heat. Arrange the dumplings flat-side down in the pan, slightly touching. Fry until the bottoms are golden (4–5 minutes).
2. Add ½ cup (120ml) water to the pan, cover with a lid, and steam for 6–7 minutes until the water has evaporated and the lamb is cooked through. Remove the lid and allow the bottoms to crisp for another 1–2 minutes.
To serve:
Transfer the dumplings to a plate, crispy side up. Serve hot with the dipping sauce
4 servings