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MLA Lamb Leg Dumpling
- Prep time 30Min
- Cook time 25Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Leg
- Serves 7
Crispy lamb dumplings with a thirteen-spice blend, steamed, boiled, and lightly fried.
Ingredients
-
1 kg lamb leg, boneless, minced
-
10 g Sichuan peppercorn, for dusting
-
250 g leek, chopped
-
150 g coriander leaves, chopped
-
10 g mint leaves
-
10 ml sesame oil
-
100 g onion, minced
-
500 g dumpling wrappers
-
200 ml hot water
Seasoning:
-
20 g light soy sauce
-
16 g dark soy sauce
-
4 g white pepper
-
8 g oyster sauce
-
16 g chicken powder
-
13 g Wang Shouyi’s 13-Flavour seasoning powder
-
8 g chicken jus
-
10 g MSG
Method
Prepare the Filling:
-
Select mutton from the lamb leg and mince it finely.
-
Mix the minced lamb with Sichuan peppercorn, ginger, onion, coriander roots, and sesame oil evenly.
Season the Filling:
-
Incorporate the seasoning ingredients, including the special thirteen-flavour spice blend, to give the dumplings a distinct and aromatic flavour.
Assemble the Dumplings:
-
Spoon the lamb filling into dumpling wrappers.
-
Seal the edges tightly.
Cook the Dumplings:
-
First, steam and boil the dumplings until cooked through.
-
Then fry the dumplings briefly until the surface turns golden and crispy.
Serve:
-
Serve hot. The dumplings should be crispy on the outside and juicy inside with every bite.
