I’m delighted to be acting as an Ambassador for the European Lamb Campaign. Local lamb is sustainable, versatile and full of flavour.
From growing up on a sheep farm and cooking with lamb over the years I’ve found it is perfect for all types of dishes, from traditional to ethnic. The flavour of lamb pairs well with a range of world cuisines including Asian flavours.
For this recipe, I’m filling dumplings with local lamb and vegetables and seasoning them lightly with Asian flavours. This is great recipe for entertaining at home. I often get everyone involved in the dumpling making as it’s great fun with a little learning. You can make a large batch and freeze half for your next special occasion!
Asian Lamb Gyoza (Dumplings)
Makes 25–30 gyoza (dumplings)
25–30 gyoza skins (available in Asian supermarkets)
Bowl of water, for sealing the dumplings
Rapeseed oil, for frying
80ml cold water, for steaming
Sesame oil, to season
For the filling
200g good-quality minced lamb
100g cabbage, finely diced
1 spring onion, finely diced
1 tablespoon freshly grated ginger
2 cloves of garlic, peeled and grated
3 shiitake mushrooms, finely chopped
1 tablespoon soy sauce
1 tablespoon sake
2 tablespoons potato starch
2 tablespoons soy sauce
2 tablespoons rice vinegar
A few drops of la-yu (chilli-infused sesame oil)
A: How to make the dumplings
- Mix all the ingredients for the gyoza filling in a bowl together and set aside.
- Place the gyoza skins, a clean water bowl, teaspoon and large serving dish on the counter top before you start making the dumplings.
- Start to make the dumplings by placing a gyoza skin on the palm of your hand. Place a heaped teaspoon of filing in the middle of the gyoza skin. Moisten the edge of the upper half of the gyoza skin by dipping your finger in the bowl of water and sliding it along the edge. Fold the gyoza skin over the filling in half and start to pleat the edges. Place on the serving dish and continue to make gyoza (dumplings) until all the filing has been used.
B: How to cook the dumplings
- Heat oil on a non-stick frying pan on medium to high heat.
- Place the gyoza on the pan and fry until the base of the gyoza is slightly golden.
- Pour cold water around the edges of the pan and cover with a lid. Leave cooking for 10 minutes or until almost all of the water has evaporated.
- Remove the lid and continue to fry until the water is fully absorbed.
- Finally, drizzle sesame oil over the gyoza and fry until the base of the gyoza is golden brown.
- Serve with the soy sauce and rice vinegar dipping sauce.