These delicious Lamb Wontons 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.
Table of Contents
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.
Ingredients needed
- Ground Lamb
- Mushrooms – Crimini or button mushrooms work well.
- Ginger & Garlic
- Light Soy Sauce – Low sodium soy sauce.
- Green Onion
- Salt & Pepper
- Wonton Wrappers – Look for them in the refrigerated produce section.
- Sesame Seeds
- Vegetable Oil – For frying.
How to make lamb wontons
- 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 lamb wontons 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
- Shallots
- Ginger
- Garlic Cloves
- Light Soy Sauce
- Chicken Broth or Bone Broth
- Rice Vinegar
- Chilli Oil
What to serve with them
- More → 20+ best sides for dumplings
I served these dumplings up in a spicy ginger broth. But, they would also be delicious served alongside this gyoza dipping sauce or potsticker sauce.
Wine pairings
- 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 → my 8 favorite lamb wine pairings.
More ground lamb recipes
- More → 35+ Ground Lamb Recipes
More Asian-inspired recipes
Did you try this lamb wonton recipe?
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Full Recipe
Lamb Wontons in Spicy Broth
Equipment
Ingredients
- 1/2 pound ground 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
Broth:
- 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)
Instructions
- 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!
Notes
Nutrition
This lamb wonton recipe was originally published in 2021. It was updated in 2023.
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