The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
I don’t know about you, but I’m all about those bold flavors and spicy vibes. And if you’re like me, you love dumplings almost as much as you love biang biang noodles. So, I decided to bring the best of both worlds together Spicy Cumin Lamb Dumps! These little pockets of heaven have the perfect kick, savory goodness, and all the right textures. You’re going to want to try these!
Method
Prepare the Dough
First, in a large mixing bowl, combine the flour, salt, and water. Stir the ingredients together until they begin to form a shaggy dough. Once the dough starts coming together, use your hands to knead it for about 10 minutes, until it becomes smooth and elastic. If the dough feels too dry, add a little more water, one tablespoon at a time, until it reaches the right consistency. After kneading, cover the dough with a damp cloth or plastic wrap and let it rest for 1 hour. This resting period allows the gluten to relax and makes it easier to roll out the dough later.
Make the Filling
While the dough is resting, it’s time to make the flavorful filling. In a separate bowl, add the minced pork or lamb, Chinese cabbage (which should be salted and drained), red onion, white pepper (or Sichuan pepper), chopped coriander, salt, sugar, five-spice powder, cumin powder, chili powder, ginger garlic paste, light soy sauce, dark soy sauce, Shaoxing wine, and minced scallion. Mix everything thoroughly until it is well combined. To ensure the flavors are balanced, I recommend pan-frying a small amount of the filling to taste. If needed, adjust the seasoning to suit your taste, whether you want more spice or a touch more salt. Once you’re happy with the flavor, set the filling aside.
Roll the Dough
After the dough has rested, divide it into two equal portions. Take one portion of dough and roll it into a long log shape. Use a sharp knife to cut the dough into small pieces, approximately 20 pieces. Next, roll each piece into a ball and flatten it with a rolling pin into a thin circle. Make sure the wrappers are uniform in thickness to ensure they cook evenly. Repeat the process for the second portion of dough. You now have your dumpling wrappers ready!
Fill the Dumplings
Now comes the fun part filling the dumplings! Take a spoonful of the prepared filling and place it in the center of each wrapper. Be generous, but make sure you don’t overstuff, as that can make sealing the dumplings tricky. Once the filling is added, fold the edges of the wrapper together and pleat the dough around the filling. Pinch the edges tightly to seal the dumpling, making sure there are no gaps where the filling can leak out during cooking. Repeat this step until all of your dumplings are filled and sealed.
Cook the Dumplings
Heat a couple of tablespoons of oil in a frying pan over medium-high heat. Once the oil is hot, carefully place the dumplings in the pan, ensuring they don’t touch each other. Fry them for about 2 minutes, or until the bottoms are golden brown and crispy. At this point, add a small amount of water to the pan just enough to cover the bottom and immediately cover the pan with a lid. Let the dumplings steam for about 8 minutes, allowing them to cook through while absorbing the delicious flavors. Be patient during this steaming process to ensure the filling is fully cooked.
Crisp it Up
Once the steaming time is up, remove the lid and continue cooking the dumplings until all the water evaporates. At this stage, you’ll notice that the dumplings’ bottoms are perfectly crispy and golden. Give them one final check to ensure they are crisp and heated through before removing them from the pan.
Necessary Tool
- Mixing bowls
- Rolling pin
- Sharp knife or dumpling cutter
- Frying pan with a lid
- Spatula or tongs
- Measuring spoons
- Grater (for ginger and garlic, if needed)
Spicy Cumin Lamb Dumps
Cuisine: ChineseDifficulty: EasyServings
20
servingsPrep time
1
hourCooking time
10
minutesTotal time
1
hour10
minutesIngredients
300g pork or lamb (your choice!)
150g Chinese cabbage, salted and drained
1/2 red onion, minced
1/2 tsp white pepper or Sichuan pepper
Handful of coriander (about 15g)
Pinch of salt
Pinch of sugar
Pinch of 5-spice powder
2 tsp cumin powder
1.5 tsp chili powder (adjust to taste)
1.5 tsp ginger garlic paste
1 tbsp light soy sauce
1 tsp dark soy sauce
2 tsp Shaoxing wine
1 scallion, minced
For the dough
250g flour
Pinch of salt
100-125ml water (adjust as needed)
Directions
- Prepare the dough In a bowl, combine flour, salt, and water. Mix until you have a shaggy dough. Knead for about 10 minutes until it becomes smooth. Cover and let it rest for 1 hour.
- Make the filling In a separate bowl, combine all the filling ingredients. Mix them well! Pro tip Pan-fry a tiny bit of the filling and taste it to adjust the seasonings to your liking.
- Roll the dough Once rested, divide the dough into two equal parts. Roll each part into a log and cut it into small pieces (around 20 pieces). Roll each piece into a ball, then flatten it with a rolling pin into a circle (think little dumpling wrappers).
- Fill the dumplings Place a spoonful of the filling in the center of each wrapper. Pleat and pinch to seal the dumplings tightly.
- Cook the dumplings Heat oil in a frying pan over medium-high heat. Place the dumplings in the pan and cook for about 2 minutes or until the bottoms are golden brown. Add a little water to the pan, cover, and steam for 8 minutes.
- Crisp it up After steaming, uncover and continue to cook until all the water evaporates, and the bottoms turn crispy and delicious.
Notes
- Dough texture Make sure your dough is smooth and not too dry. If it feels too crumbly, add a bit more water, one tablespoon at a time.
- Filling seasoning Always taste a bit of your filling before sealing the dumplings to make sure the flavors are just right.
- Cooking time Be patient when steaming! If the water evaporates too soon and the bottoms are not crispy enough, add a little more water and continue cooking until perfect.
Serving Suggestions
These spicy cumin lamb dumplings are great as a snack or served as a side with your favorite Asian dishes. Try them with a tangy dipping sauce soy sauce with a dash of vinegar or a spicy chili oil makes a fantastic match! If you’re feeling fancy, pair them with some biang biang noodles for the ultimate meal combo.
Fun Fact
Did you know that dumplings are a popular dish in many cultures around the world? In China, they’re traditionally eaten during the Chinese New Year to symbolize wealth and prosperity. So, why not make these dumplings on a special occasion to bring a little extra good luck?
Conclusion
These Spicy Cumin Lamb Dumplings are packed with bold flavors, and the crispy golden bottom with that soft, juicy filling is just a match made in heaven. Plus, they’re surprisingly easy to make perfect for when you’re craving something spicy, savory, and fun to cook. Whether you’re cooking for one or a crowd, this recipe will definitely impress!
