Cumin lamb dumplings

Ingredients

• 113 g (4 oz)white cabbage
• 85 g (3 oz)carrot
• 7.5 ml (½ tbsp)vegetable oil
• 4 (or slightly more if smaller)Chinese chives
• 227 g (½ lb)ground lamb (lamb mince)
• 30 ml (2 tbsp)light soy sauce
• 10 ml (2 tsp)dark soy sauce
• 30 ml (2 tbsp)Shaoxing wine (or sherry)
• 5 ml (1 tsp)fresh ginger, finely grated
• 5 ml (1 tsp)ground cumin
• Approximately 26dumpling wrappers

Instructions

1. 1

   Soften vegetables

   Shred the cabbage and coarsely grate the carrot. Warm the vegetable oil in a frying pan, then cook the vegetables for 2–3 minutes, until they are beginning to soften.

2. 2

   Chop the filling

   Take the vegetables off the heat and transfer them to a chopping board. Chop them into fairly small pieces, then finely chop the Chinese chives.

3. 3

   Mix the ingredients

   Put the cabbage, carrot, chives, lamb, light and dark soy sauces, Shaoxing wine, ginger and cumin in a bowl. Mix thoroughly so the ingredients are evenly distributed.

4. 4

   Fill the wrappers

   Work with a few wrappers at a time. Put a rounded teaspoonful of filling just to one side of the centre of each wrapper, keeping it clear of the edges. Moisten the edge with a little water, fold the wrapper over and press the sides together, starting in the middle and working outwards to seal without trapping air. Leave the edge flat or add a few pleats; if the wrapper seems dry, dab a little water on its outside to help it stick. Repeat until all the filling and wrappers are used.

5. 5

   Boil the dumplings

   Bring a fairly wide pot of water to the boil and add a little salt and oil. Add a few dumplings at a time so the pot is not crowded, and stir gently to stop them sticking to the bottom. Bring the water back to the boil and cook for 5–6 minutes, until the dumplings float and look slightly shrivelled. Lift them out with a slotted spoon, drain, and repeat with the remaining dumplings.

What are cumin lamb dumplings?

Dumplings are a familiar part of Chinese cooking, with many regional styles and fillings. This version wraps minced lamb, vegetables and aromatics in thin dough, then boils the parcels until tender.

Cumin gives the rich lamb a warm, earthy note, while cabbage, carrot and chives bring freshness and texture. Soy and Shaoxing wine season the mixture from within.

Nutrition and macros by portion

The nutrition label shows one serving as written: 352 calories, 16g protein, 33g carbs, 16g fat.

The wrappers and vegetables supply most of the carbohydrates, while lamb contributes protein and a substantial share of the fat. Serve a portion with extra greens or salad to add freshness and balance the plate.

Build a balanced filling

Vegetables: briefly cooking the cabbage and carrot softens them before they go into the filling. Chopping them finely afterwards helps them mix evenly with the lamb.

Seasoning: light soy brings savouriness, while dark soy adds a deeper flavour. Ginger and cumin give the lamb its distinctive warmth, and Shaoxing wine rounds out the mixture.

Seal each dumpling well

Filling: use a rounded teaspoonful and keep it away from the wrapper’s edge. Too much filling makes sealing difficult and can cause the wrapper to split.

Edges: dampen the edge lightly, then press from the centre outwards to push out air and close the seam. Pleats are optional; a firm seal matters most.

Look for the doneness cues

Boiling: add the dumplings in small batches and stir gently after adding them so they do not stick to the base of the pot. A wide pot gives them room to move.

Ready: cook for 5–6 minutes, until they float and look slightly shrivelled, as described in the method. Lift them out with a slotted spoon so excess water drains away.

Timing and preparation

The stated total time is 50 minutes, including chopping, filling and cooking the dumplings in batches. If you are making all 26, allow for repeated rounds in the pot rather than crowding them in.

Keep the wrappers covered while you work so they do not dry out. Make the filling before assembling, then fill a few wrappers at a time.

What to serve alongside

A crisp salad or simply cooked greens make a fresh contrast to the rich lamb filling. Serve the dumplings straight after draining, while their wrappers are tender.

A dipping sauce can be served at the table if you like, but the filling is already seasoned with soy, ginger and cumin.

Recipe notes & tips

• Keep unused wrappers covered while assembling the dumplings.
• Use a rounded teaspoonful of filling rather than overfilling each wrapper.
• Press the seam from the centre outwards to help remove trapped air.
• Boil the dumplings in batches to avoid crowding the pot.
• Stir gently after adding each batch to keep dumplings from sticking to the bottom.

Variations

• Use sherry: replace the Shaoxing wine with sherry as suggested in the ingredient list.
• Adjust the cumin: use a little less for a milder flavour or a little more for a stronger cumin note.
• Add more chives: use extra Chinese chives if yours are particularly small.
• Change the pleats: leave the edges flat or fold a few pleats along the seal.
• Serve with greens: add simply cooked greens alongside the dumplings for a fresh contrast.

Common mistakes to avoid

• Overfilling wrappers: the edges may not seal properly, so stick to a rounded teaspoonful.
• Leaving air inside: press the seam from the middle outwards to push air towards the edge.
• Dry wrapper edges: dampen them with a little water before folding and sealing.
• Crowding the pot: dumplings can stick together, so cook only a few at a time.
• Skipping the stir: gently move the dumplings after adding them so they do not stick to the bottom.

How to store

Refrigerate cooked dumplings in an airtight container and use within 3 days. Reheat until piping hot, either by briefly boiling them or warming them in a pan with a splash of water.

Frequently asked questions