If you like the juicy, broth-filled Xiao Long Bao, you will love this Northern Chinese lamb version of the famed dumplings. Steamed to release the yummy broth, then lightly fried they are absolutely irresistible and go down a treat. Gluten-free Dumpling Skin recipe features in The Wholesome Cook cookbook.
While the most common stuffing in Chinese dumplings would have to be pork, or a mixture of pork and prawn popular in wontons, cumin-spiced minced lamb used in the North can be a delicious and moreish alternative. Now I am not the biggest fan of lamb so when I say these are super tasty, it means they really are.
Traditionally, these are made by whole families on New Year’s Eve and eaten just after midnight, but in the Northern provinces they are eaten all year round, hence why their name is attributed to that region. We, too, think that making a batch of these dumplings is a nice way to spend some family time any day of the year.
RELATED: Gluten-free Dumpling Skin recipe features in The Wholesome Cook cookbook.
For more healthy living inspiration, including additive-free and gluten-free dumpling skins, check out my debut cookbook, The Wholesome Cook, featuring 180 refined sugar-free recipes all with gluten-free options. Plus detailed additive-free shopping guides, wholefood kitchen tips and my take on sugar, fat, gluten and legumes, soy and dairy.