Prepare Pan-Fried Lamb and Mushroom Dumplings at Home

Make Pan-Fried Lamb and Mushroom Dumplings at Home

Dumplings are always satiating, and when filled with tender lamb and earthy mushroom filling, they’re even more delicious. While the aromatic 13-spice powder adds a fragrant peppery flavor to the filling, the pan-fried bottoms of the wrappers provide a light crunch. Here’s the recipe for these hearty pan-fried lamb mushroom dumplings with dipping sauce.


Dumpling Filling

● Ground lamb, 8 ounces

● Large egg, beaten, 1

● Fresh scallions or Chinese chives, chopped, 1 cup

● Mixed fresh mushrooms, chopped, ¾ cup

● Yellow onion, finely chopped, ½ cup

● Fresh ginger, finely chopped, 2 tablespoons

● Lower-sodium soy sauce, 2 tablespoons

● Toasted sesame oil, 2 tablespoons

● Mirin, 1 tablespoon

● 13-spice powder, 1 tablespoon

● Fine sea salt, 1 teaspoon

● Black pepper, 1 teaspoon

Dipping Sauce

● Lower-sodium soy sauce, ¼ cup

● Pure maple syrup, 1 tablespoon

● Beef, chicken, or vegetable broth, 1 tablespoon

● Asian chile-garlic sauce, 1 tablespoon

● Toasted sesame oil, 1 tablespoon

● Fresh cilantro, finely chopped, 1 tablespoon

● Scallions, finely chopped, 1 tablespoon

● Peeled fresh ginger, finely chopped, 1 teaspoon


● Refrigerated fresh 3-inch round dumpling wrappers, 1 package

● Extra-virgin olive oil, 4 teaspoons and more if needed, divided

● Water, 1 cup, divided

● Black or white sesame seeds, 1 tablespoon, divided



● Combine all dumpling filling ingredients in a large bowl. Gently mix everything to make a cohesive mixture. Set it aside.

● Take water in a small bowl to use as ‘glue’ for the dumplings. Set out the dumpling wrappers and cover them with a damp kitchen towel.

● Dip a finger in water and moisten the edge of 1 dumpling wrapper. Then place about one tablespoon of dumpling filling in the center of the wrapper.

● Pleat the wrapper edge and give the dumpling any shape you like. Pinch the top edges together to seal it firmly. Repeat the fill and seal process for all.

● Place a large skillet on the stove and drizzle one teaspoon of olive oil. Spread the oil evenly in a thin layer using a paper towel.

● Arrange 10-12 dumplings in the skillet, flat side down, without touching each other.

● Cook them over medium-high heat for 3-5 minutes without turning them over. The bottoms should start to turn firm and brown.

● Add ¼ cup water and immediately cover the skillet. Steam the dumplings for 4-5 minutes until the wrapper seals are no longer dry and visibly softened.

● Uncover the skillet and add more oil if the skillet is dry and the dumplings start to stick.

● Continue cooking for 1-2 minutes until the dumpling bottoms are crispy and golden brown.

● Transfer the cooked dumplings to serving plates and sprinkle sesame.

● Repeat the process in batches and wipe the skillet clean in between.

● Meanwhile, stir together the dipping sauce ingredients in a small bowl. Serve and enjoy.