Prepare 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.

Ingredients:

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

Additional

● 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