Lamb Dumplings in Spicy Chili Sauce
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Hi, my name is Holly and I’m obsessed with Din Tai Fung, and really all things delicious dim sum. This is the second day in a row I’ve made dim sum for dinner (yesterday was har gow – with wrappers made from scratch). I made this recipe on Instagram Stories — are you following me, btw? I cook on there all the time!
Din Tai Fung’s wontons are usually chock-full of ground pork and shrimp. My version is using ground lamb because ground lamb sounded good and I had shrimp yesterday. Use whatcha want. In general, wonton fillings usually have a few seasonings in common: ginger, shaoxing wine and white pepper. The protein can be anything your hungry heart desires.
Lamb Dumplings in Spicy Chili Sauce
Author: FMITK
Recipe type: Dim sum, Dumplings
Cuisine: Chinese, Dim Sum
Ingredients
- for the wontons
- 1 pound ground lamb
- 3 tbsp Shaoxing wine
- 3 tbsp soy sauce
- 3 tbsp ginger, grated
- 3 tbsp scallions, finely minced
- 1/2 tsp salt
- 1 tsp ground white pepper
- 1/4 tsp Sichuan peppercorns, ground; more to taste
- 1 package fresh wonton wrappers
- for the chili sauce
- 3 tbsp soy sauce
- 2 tbsp crushed chili in oil, more to taste
- 2 tbsp Chinese black vinegar
- 1 tsp tahini, can sub sesame oil
- 1/2 tsp sugar
- 1 garlic clove, minced
- 1 green onion, diced; more for garnish (optional)
- crushed peanuts, optional
Instructions
- Combine all sauce ingredients, minus the crushed peanuts and stir thoroughly. Set aside while you make the wontons.
- In a medium bowl, combine the ground lamb, 3 tbsp Shaoxing wine, 3 tbsp soy sauce, ginger and scallions, Mix thoroughly. Season with salt, white pepper and Sichuan peppercorns and continue to mix until the mixture resembles a paste. Take the time to fry up a small patty of the mixture to check for seasoning. You can’t season once the filling is inside the wrapper, so do yourself a favor and try it out before you start filling the dumplings. Adjust seasonings as needed.
- To fold the dumplings, place about 1/2 tbsp of filling in the center of the wrapper. Using a bit of water, wet the perimeter of the wrapper with your finger. Join opposite corners of the wrapper together to form a triangle. Carefully seal the edges together, making sure you’re pushing out any air bubbles around the filling. With the top of the triangle pointed away from you, fold the left and right sides over each other, using a little water to seal the edges. It should look like the dumpling is giving itself a nice, tight hug. Repeat.
- Bring a large pot of water to a boil. Stir the water and gently drop the wontons in, being careful not to crowd them. Stir occasionally to make sure they don’t stick. Adjust the heat to keep the water at a simmer, and cook for 3-5 minutes or until the wrappers begin to look translucent and the dumplings float.
- Drain cooked wontons and place in a serving dish. Top with sauce and garnish with crushed peanuts and additional green onion, if desired.
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