Steamed and Fried Lamb Dumplings

Gavriel Meivin Gavriel Meivin
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Whenever we go to New York, I make a large meat order and freeze it, because you can’t rely on getting what you want where I live out of town.

However, this sometimes leads to its own difficulties. For example, when my wife wanted to start cleaning out the freezer for Yom Tov, she asked me, “What’s the plan with the two packs of lamb breast that
have been sitting here for a while?”

Not having a plan, I blurted out the first thought that came to mind: “Dumplings!” And then I had to
figure out how to make something I’d never made before.

Here’s what I came up with.

PS: We loved it so much that I now have more lamb breast in my freezer waiting to be turned into
dumplings.

3h 20
Medium Meat

Contains: Soy, Sesame, Gluten, Wheat

Directions

  1. Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).

  2. Season the lamb with salt, pepper, and rosemary.

  3. In a heavy-bottomed pot, such as a Dutch oven, heat the oil and sauté the onion and garlic over medium-high heat until fragrant.

  4. Add the lamb to the pot and brown it on all sides.

  5. Pour in the red wine and enough water to cover the lamb.

  6. Cover the pot and braise the lamb in the oven for two to three hours, or until it’s tender.

  7. Allow to cool slightly before pulling the meat off the bone by hand. Set aside.

  8. Heat the soy sauce and sesame oil in a pan over medium heat. Add the carrots

    and cook for 10 minutes.

  9. Add the celery and cook for another eight minutes, or until the carrots and celery

    begin to soften.

  10. Stir in the shallots and cook until they turn translucent. Add the shichimi

    togarashi and mustard powder, stirring to combine. Immediately add the wine and

    sake. Let the mixture cook for 10 minutes, or until most of the liquid evaporates.

  11. Dice the pulled lamb and add it to the pan. Stir to combine and let the flavors

    meld for 10 minutes.

  12. Remove from heat and allow to cool. Add the chili peppers, if desired.

  13. Take a small spoonful of the dumpling filling and place it in the center of a wonton wrapper. Wet the edges with your finger and pinch the wrapper closed tightly. (You can use a fork like you would for kreplach, but that’s less traditional.)

  14. Line a steamer basket with a steamer liner (or with a large romaine leaf if you

    don’t have one) and place the dumplings in the basket.

  15. Add 1/2 inch (one centimeter) water in a wok or chef’s pan and bring it to a boil over high heat to create steam.

  16. Place the steamer basket in the pan and steam the dumplings for six to 10 minutes,

    or until they appear cooked and slightly translucent.

  17. Heat the oil in a flat skillet over medium heat.

  18. Gently add the dumplings to the skillet, being careful not to overcrowd the pan.

    Cook for two minutes, or until the bottoms are golden and blistered.

  19. These dumplings are delicious on their own, but they pair perfectly with soy sauce, chili sauce, or chili oil for dipping. Serve hot and enjoy!

Credits

Tips:
While bamboo steamers aren’t necessary, I find them to be very affordable on Amazon, and they make steaming so much easier.

Notes:
If you don’t have ingredients like sake or sesame oil, feel free to get creative and substitute with whatever you have on hand. Make it your own and have fun with the flavors!

Description:
Styling and Photography by Sheera Segal
Food Prep by Rochel Leah Bree

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