Lamb Dumplings

Cook Time 45 minutes

Servings make 30 dumplings

Ingredients

30 round wonton wrappers

300g lamb mince

2 cabbage leaves, finely shredded, blanched and water squeezed out

4 spring onions, white part finely chopped

1 x 3 cm piece of ginger, finely chopped


1 tbsp soy sauce

A few drops of sesame oil

1 tsp cornflour mixed with 1 tbsp of water

Pinch white pepper

1½ tbsp plain flour

2 tbsp vegetable oil

Salt

Dipping Sauce

1 tbsp chilli oil

2 tbsp soy sauce

1 tsp Chinkiang black vinegar

½ tsp Sichuan chilli, toasted and crushed

½ tsp caster sugar

Method

In a bowl combine the lamb mince with the cabbage, spring onions, ginger, soy, sesame oil, and cornflour mixture. Season with salt and white pepper.

Place wonton wrappers on a clean work surface and add 1 teaspoon of the lamb mixture. Brush the edges with a little water. Fold dumplings into half-moons and crimp the tops to seal. Cover with a damp cloth until ready to cook.

For the dipping sauce, whisk all the ingredients together and pour into a serving bowl.

Place the dumplings onto a round pan that fits into the air fryer. Launch steamer mode on air fryer and steam for 3 minutes. Remove the dumplings and drizzle a little oil in the pan. Preheat the air fryer to grill mode. Return the dumplings and cook until the dumpling bases are crispy.

Serve with sauce.