Dan Hong’s Lamb Dumplings with Sesame Sauce and Chilli Oil

Makes 30 dumplings

Dumplings

500g lamb mince

30 gow gee wrappers 

2 tbsp sesame oil 

4 tsp salt

6 tsp sugar

2 cloves garlic finely grated

3cm piece ginger, finely grated

Chilli Oil 

1 jar of “Lau Can Ma” crispy chilli oil with peanuts

300ml grapeseed oil

Dressing

150g Chinese sesame paste or smooth peanut butter as substitute

120ml black vinegar

150ml light soy sauce

100g sugar

To serve

Coriander leaves

Green shallots (scallions) finely chopped

1 cucumber cut into julienne (discard seeds)

How to make Lamb Dumplings

1 Wearing gloves and using your hands, marinade lamb mince in a bowl with sesame oil, salt, sugar, garlic and ginger.

2 To make the dumplings, moisten the edges of wrappers with a little water and then place about 2 teaspoons of marinated lamb in the middle. Bring edges up and seal tightly by pressing with fingers. Store on a tray uncovered until ready to use.

3 For chilli oil, mix LCM with grapeseed oil and store in an airtight container.

4 For dressing, mix all ingredients with a whisk until well combined and store in airtight container.

5 Bring a large pot of water to the boil. Blanch dumplings in batches for
approximately 4-5 minutes. Using a spider (soft touch wire strainer),
carefully take dumplings out and place in a bowl around 7-8 dumplings per bowl. Spoon over about 5 tablespoons of sesame dressing over the
dumplings, followed by 5 tablespoons of chilli oil. Garnish with julienne
cucumber, scallions and coriander leaves.

Tips

• You can make these dumplings up to 3 hours ahead of time.
• The dumplings freeze well! You can boil them from frozen, just double the cooking time.
• Leftover marinated lamb mince can be made into meatballs and grilled or even stir fried and served on top of some blanched noodles.