Cumin Lamb Dumplings

Spiced Ground Lamb, Black Vinegar Sauce, Chile Oil, Cumin Leaf

Chef Mike Ransom of Ima Izakaya | Detroit, MI
Yield: 55 dumplings

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Adapted by StarChefs  |  August 2025  |  Photo: Alexander Zeren

INGREDIENTS

Cumin Spice Blend:
1.38 kilograms kosher salt
153 grams ground black pepper
960 grams ground cumin, toasted
480 grams MSG
426 grams Tajín seasoning
96 grams ground sancho pepper

Lamb Filling:
300 grams toasted garlic oil
140 grams toasted sesame oil
9.07 kilograms ground lamb
700 grams panko breadcrumbs
400 grams chopped cilantro
330 grams chopped ginger
330 grams chopped garlic
330 grams chopped scallion whites

Black Vinegar Sauce:
254 grams rice vinegar
60 grams mirin
60 grams sake
30 grams Chinese black vinegar
16 grams light soy sauce
16 grams minced scallions
16 grams minced garlic
16 grams minced ginger
16 grams chopped cilantro
2 grams ground white pepper

Dumplings:
Gyoza wrappers

To Assemble and Serve:
Yield: 1 serving
Olive oil
Chile oil
Fresh cumin leaf

METHOD

For the Cumin Spice Blend:
In a large mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.

For the Lamb Filling:
In a mixing bowl, whisk to combine oils and 200 grams Cumin Spice Blend. Set aside. In a separate mixing bowl, combine remaining ingredients. Fold spice mixture into lamb mixture until just combined. Transfer to an airtight container and refrigerate.

For the Black Vinegar Sauce:
In a mixing bowl, whisk to combine all ingredients. Transfer to an airtight container and refrigerate.

For the Dumplings:
Place wrappers on a clean work surface. Top each with 9 grams Lamb Filling, making sure to leave a ¼-inch border around the edges. Wet border with cold water. Fold opposite corners together over the center. Bring the remaining 2 corners together to meet in the center and form a square. Press firmly along edges to seal. Set aside.

To Assemble and Serve:
In a steamer basket set over boiling water, cook 5 Dumplings 6 minutes, or until cooked through. Transfer to a serving plate. Drizzle with olive oil, Black Vinegar Sauce, and chile oil. Garnish with cumin leaf.

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