← Toutes les recettes
Lamb and cumin dumplings
A recipe from northern China — these jiaozi are spicy and crispy. A burst of flavour. Quite possibly the best jiaozi I've ever eaten.
Prep
10 min
Cook
30 min
Serves
4
Ingredients
For:
4
servings
- 150 g lamb
- 2 tsp cumin seeds
- 1 egg
- 2 tbsp rice wine (Shaoxing)
- 1 tbsp soy sauce
- 0,5 tsp dark soy sauce
- 2 tsp ginger (fresh)
- 20 g spring onions
- 20 g Chinese cabbage (or white cabbage)
- 20 dumpling wrappers (jiaozi, or gyoza)
- 1 tbsp vegetable oil
- chilli oil
Method
- 1Heat a pan over medium heat and toast the cumin seeds for about 2-3 minutes. Stop cooking when a pleasant aroma starts to develop and a little smoke escapes.
- 2Roughly crush the cumin seeds in a mortar. Mince the ginger. Finely slice the spring onions.
- 3Sprinkle a little salt over the cabbage. Let it sweat for 10 minutes and pat dry with paper towel. Chop.
- 4Mince the meat. Add the cabbage, cumin, egg, rice wine, soy sauce, dark soy sauce, ginger and spring onions. Mix vigorously.
- 5Put about a heaped teaspoon of filling on a dumpling wrapper and close it following the folding technique below. Moisten the edge of half the wrapper with your finger dipped in water beforehand. The dampened dough will stick more easily. Also remember to press firmly between your fingers to seal everything properly.
- 6Heat the oil in a frying pan over high heat. Add the dumplings and cook for 2 minutes or until the bottoms turn golden. Then pour in water halfway up the dumplings. Cover and cook until the water has almost fully evaporated (approximately 5 minutes).
- 7Remove the lid when there's not much water left and continue cooking until the bottoms of the dumplings turn really golden and crispy. Drizzle a little chilli oil and serve quickly with a small dish of soy sauce.
Notes
Jiaozi (or gyoza) wrappers can be found at Asian grocers. You can also make them at home with the following recipe: dumpling wrappers (jiaozi and xiaolongbao). Mix oil with chilli powder, let it rest and collect the spicy red oil. It keeps very well; here's the recipe I use personally: Asian chilli oil. Here's a video detailing the half-moon folding of dumplings: https://youtu.be/mBhidSPNE6A If you can't manage a pretty half-moon fold, don't despair: you can always just fold the wrapper in half.
