Lamb and mint dumplings

Tam West

Serve these dumplings immediately with a dipping sauce of equal parts soy, Sriracha, sesame oil, citrus juice and sesame seeds.

Filling

1 cup	Mint leaves, combined with parsley leaves, a packed cupful (Main)
3 cloves	Chopped garlic
1 tsp	Kecap manis, or use soy sauce
1	Lemon, zest and juice
1 drizzle	Olive oil
500 g	Lamb mince (Main)

Assembly

1 packet	Dumpling wrappers (Main)
1	Beaten egg, whisked with an equal quantity of water
1 drizzle	Sesame oil, for greasing steamer paper

Directions

1. Blitz mint and parsley leaves, garlic, kecap manis or soy, lemon zest and juice and a pour of olive oil to a coarse mix. Mix through 500g lamb mince and a little salt and pepper. Chill to marinate 1 hour, then make up dumplings, as below.

Dumpling assembly

1. Brush dumpling wrappers with the thin egg wash.
2. Add 1 Tbsp of filling to the centre of each wrapper, then fold over and crimp into a sealed dumpling, according to your style (experiment with different shapes for each flavour).
3. Steam dumplings in a steamer basket or pot, lined with baking paper greased with a little sesame oil, until translucent and firm. Serve immediately with a dipping sauce of equal parts soy, Sriracha, sesame oil, citrus juice and sesame seeds.

More of Warren's dumpling recipes

• Eggplant, mushroom and fish dumplings
• Jerk turkey dumplings
• Pork and prawn dumplings