These delicious Lamb Dumplings are served up in a spicy ginger broth for ultimate slurp-ability. Easy dumplings are made with wonton wrappers and filled with ground lamb, mushrooms ginger & garlic.
I teamed up with the American Lamb board to bring you this post. As always, all opinions are my own.
Who doesn’t want to dive right into this bowl of steaming broth and tender, umami packed lamb dumplings?
With their crispy sesame seed crusted bottoms, they’re basically irresistible.
A little drizzle of chili oil at the end…
I mean… So good!
This method of coating the bottoms of the dumplings was inspired by Tieghan at Half Baked Harvest. It’s such a genius way to add extra flavor and to ensure that your dumplings don’t stick to the skillet when you’re frying them. I use the same method when making these French Onion Soup Dumplings.
The ingredients are simple and you should be able to find them easily at your local grocery store.
Lamb dumpling ingredients:
- Ground American Lamb
- Mushrooms (crimini or button)
- Light Soy Sauce
- Green Onion
- Salt & Pepper
- Wonton Wrappers (look for them in the refrigerated produce section)
- Sesame Seeds
- Vegetable Oil (for frying)
Note: I always choose to cook with American Lamb. Here’s why:
- By choosing American Lamb, you’re supporting local farmers and ranchers throughout the US.
- Raising lamb in the US is a family affair with more than 80,000 family owned operations.
- Sheep improve pasture quality by recycling vital nutrients back into the soil, minimizing erosion and encouraging plant growth.
- The majority of sheep in the states graze pastures for most of their lives.
How to make lamb dumplings:
- Combine dumpling ingredients in a mixing bowl.
- Add lamb mixture to dumpling wrappers.
- Using index fingers, run a little water around the edges, then fold up the edges and pinch to seal.
- Brush bottoms with a little water and dip in sesame seeds.
- Place dumplings in a large frying pan and cook until bottoms are golden.
- Add 1/4 cup water and cover the skillet.
- Steam 5-6 minutes.
- Add finished dumplings to spicy ginger broth and enjoy!
The dumpling assembly process is easier than it might seem. I actually find it quite fun and relaxing, though it does take a bit of time.
Because of this, I like to make a double batch of the dumplings and then freeze half for later. Plus, you’ll only need about half a package of wonton wrappers, so why not use them all at once? You can easily adjust the recipe card below to make a double serving size.
How to make dumplings ahead of time:
It’s best to store pre-made dumplings in the freezer. To freeze, arrange the assembled dumplings on a parchment paper lined baking sheet. Cover them with plastic wrap and place them in the freezer until frozen. Once they’re solid, place the frozen dumplings in a ziploc storage bag. They will keep in the freezer for up to 3 months.
To cook frozen dumplings, DO NOT THAW. Simply cook them (from frozen) as directed below, adding 2-3 minutes to the steaming time.
Note that the USDA recommends cooking ground lamb to 160 degrees.
Spicy ginger broth ingredients:
- Sesame Oil
- Garlic Cloves
- Light Soy Sauce
- Chicken Broth or Bone Broth
- Rice Vinegar
- Chilli Oil
If you loved this recipe for lamb dumplings I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Wine pairings for lamb dumplings:
- Riesling, Gewürztraminer: Look for a white wine with just a hint of sweetness to it – It’s a great way to tame down the heat in these spicy dumplings.
More yummy Asian-inspired recipes:
- Sesame Noodles with Chicken
- Pad Kee Mao (Drunken Noodles)
- French Onion Soup Dumplings
- Kung Pao Noodles
- Vietnamese Noodle Salad (Bun Bo Xao)
- Instant Pot Pho Recipe
- Cumin Lamb Noodles
What to serve with lamb dumplings:
Lamb Dumplings in Spicy Ginger Broth
- 1/2 pound ground American lamb
- 1/2 cup minced mushrooms (crimini or button)
- 1 Tablespoons fresh grated ginger
- 2 cloves garlic (minced or grated)
- 1 Tablespoon low-sodium soy sauce
- 1 green onion (minced)
- Salt and pepper (to taste)
- 1 package fresh wonton wrappers
- 1/4 cup sesame seeds
- 2 Tablespoons vegetable oil
- 1 Tablespoon sesame oil
- 2 medium shallots (thinly sliced)
- 1 Tablespoon fresh grated ginger
- 4 cloves garlic (minced or grated)
- 1/4 cup low sodium soy sauce
- 3 cups low sodium chicken broth
- 2 Tablespoons rice vinegar
- 1-2 Tablespoons chili oil (for serving)
- Green onions (sliced, for serving)
- In a medium bowl, combine the lamb, mushrooms, ginger, garlic, soy sauce, green onions, and a pinch of salt and black pepper.
- To assemble: Add about 1 teaspoon lamb filling to each wonton wrapper. Brush water around the edges of the wrapper then fold the edges up around the filling and pinch to seal. Add sesame seeds to a small bowl or shallow dish. Brush the bottoms of the dumplings with water then dip in sesame seeds.
- Heat 1 TBSP sesame oil in a medium pot over medium-high heat. Once hot, add the shallots and cook until softened, 3-4 minutes. Add ginger and garlic and cook another minute, until fragrant. Add the broth, soy sauce, and the rice vinegar. Season to taste with pepper. Bring to a simmer over medium heat. Keep warm.
- Heat 2 TBSP vegetable oil in a large skillet set over medium-high heat. Once hot, add the dumplings and cook until the bottoms are golden brown, 4-5 minutes. Carefully add 1/4 cup water to the skillet, and cover immediately. Reduce heat to medium-low and let the dumplings steam for 5-6 minutes*.
- Ladle broth into bowls and top with wontons, green onions and chili oil. Enjoy!