You know that feeling of not having enough dumplings with your Chinese takeaway? Or running out of won tons in your soup? It is always a sad occasion when that happens, so here is a super easy recipe to make your own Lamb and Pork Dumplings.
- Approximately 14/15 dumplings.
- Preparation time: 30 minutes.
- Cooking time: 10 minutes in boiling water.
- A food processor is essential.
What do you need?
For the lamb and pork filling
- Minced lamb – 200gr
- Minced pork – 200gr
- Leek – 1 stalk, diced
- Onion – 1 or 2, diced
- Garlic – 1 or 2 cloves
- Ground cumin – 2tbsp
- Soy sauce – 2tbsp
- Salt – 1tsp
- Pepper – 1tsp
For the dumpling dough
- Plain white flour – 250gr
- Water – lukewarm, 80ml
- Egg – 1, beaten
- Salt – a pinch
Step 1 – Make the filling!
Sweat the onions in a little pan until the onions become translucent. Add the chopped garlic to the pan and let onion/garlic mixture cook for a few minutes. Take the pan off the heat and let it cool.
Add the leek to the food processor and blend until the leek is finely chopped. Add the minced lamb and pork along with ground cumin, salt, pepper and soy sauce. Pulse the food processor until roughly mixed. Add the onion/garlic mixture and egg and pulse until the filling is finely mixed. You are looking for a paste like consistency. Set the mixture aside in the fridge. Leaving the mixture for 30 minutes to an hour will help enhance the flavour.
Step 2 – Make the dough!
Mix the water and egg together in a bowl. In a different bowl mix together flour and salt. Punch a little whole in the middle of the flour/salt mixture and pour the water/egg mixture slowly in, mixing it with a spoon/spatula at first and getting your hands in there as the dough starts to form. The dough should be fairly dry. Add a bit of water to make sure the dough has absorbed all the flour, but still has a fairly dry consistency.
Take the dough out on your working surface and start kneading the dough. Add flour to keep the dough from becoming too sticky. What you are after is a dough which is elastic and smooth, with a slight stickiness to it. After you have achieved this, split the dough into two halves and set aside under a damp cloth. Leave the dough rest for about 10 minutes.
Step 3 – Make the dumplings!
Once the dough has been rested, take it out and cut each piece into small chunks. We are talking about chunks the size of big marbles. You should be able to get roughly 7/8 chucks out of each dough ball, effectively giving you 14/16 chunks. Use your hands to shape the chunks into balls and roll them out to make large circles. Try to avoid using too much flour.
Once you prepared your dough, use a teaspoon to scoop a bit of filling onto your dough. Now the fun starts. You can make any shape or form you prefer. You can use some water to glue the edges together. Try different techniques and shapes and get the kids to help you.
Any leftover filling you can easily freeze for a different day.
Step 4 – Cook the dumplings!
There are many different ways to cook the dumplings, such as deep frying, shallow frying and steaming. I prefer to cook mine. Get a pan of water to the boil with a pinch of salt. Once the water is boiling add the dumplings and cook for about 10 minutes. The dumplings should come out smooth and juicy on the inside!
Serve with dipping sauces, I prefer a bit of soy sauce with a hint of chili. Enjoy!