Lamb Dumplings
Ground American Lamb, Shanxi Aged Vinegar, Chile Crisp, Scallion Oil, Sesame Seeds
Chef Liu Fang of Abundance Culinary | Cleveland Heights, OH
Adapted by StarChefs | June 2025 | Photo: Will Blunt
INGREDIENTS
Filling:
Yield: 1,000 dumplings
15 pounds American ground lamb
3.15 kilograms diced tomatoes
1.08 kilograms seasoned seafood soy sauce
1.035 kilograms sesame oil
750 grams panko breadcrumbs
600 grams vegan oyster sauce
30 grams ground Sichuan peppercorns
Dough:
Yield: 50 dumplings
500 grams 00 flour
15 grams annatto powder
5 grams kosher salt
To Assemble and Serve:
Yield: 1 serving
Chile crisp
Scallion oil
Shanxi aged vinegar
Sliced scallions
Sesame seeds
METHOD
For the Filling:
In the bowl of a stand mixer fitted with a paddle attachment, add all ingredients. Mix 3 minutes. Transfer to an airtight container and refrigerate.
For the Dough:
In a mixing bowl, combine all ingredients and 200 grams cold water until smooth. Transfer to a work surface and divide into 12-gram portions. Using a rolling pin, flatten and shape each portion into 3-inch circles, leaving the center slightly thicker than the edges. Set aside.
For the Dumplings:
In a pot over medium-high heat, bring water to a boil. On a work surface, place 10 grams Filling in the center of each Dough round. Fold top and bottom edges of Dough to the middle, pinching edges to seal. Boil dumplings until they begin to float. Add 1 cup cold water and continue to cook. Repeat process two more times. Strain and set aside.
To Assemble and Serve:
In a pan over medium heat, sear desired amount Dumplings until golden brown. Transfer to a serving plate. Finish with chile crisp, scallion oil, and aged vinegar. Garnish with scallions and sesame seeds.
