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3.8 from 15 votes

Northern Chinese Lamb Dumplings (饺子)

We used store-bought gow gee wrappers and 3 star lamb mince (17% fat content) which helps keep the meat moist and makes up the nice broth inside the dumpling skin.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 4 (makes 30)


For the Northern Chinese Lamb Dumplings:

  • 1 (30 pieces) packet gow gee wrappers

For the Northern Chinese Lamb Dumpling filling:

  • 500 g lamb mince
  • 1/2 red onion diced finely
  • 100 g wombok (Chinese cabbage) shredded finely
  • 20 g garlic chives chopped finely
  • 2 tsp Worcestershire sauce
  • 1 tsp cumin seeds ground
  • 1/2 tsp coriander seeds ground
  • 1/4 tsp black pepper ground
  • 3 tbsp peanut oil + extra

To serve:

  • 4 tbsp soy sauce
  • 1 spring onion chopped
  • 1 slice ginger julienned


To make Northern Chinese Lamb Dumpling filling:

  • Place onion with 1 tablespoon peanut oil in a small pan and cook on low heat until the onion is soft and translucent. Transfer to a large mixing bowl.
  • To the same pan, add 2 tablespoons peanut oil and shredded wombok. Cook over low heat until the cabbage has wilted and halved in volume.
  • Transfer to your mixing bowl.
  • Add garlic chives, Worcestershire sauce, ground cumin and coriander seeds and black pepper. Mix well.
  • Add mince and using your hands mix the filling until well combined.

To make Northern Chinese Lamb Dumplings:

  • Take a heaped teaspoon of the filling and place in the middle of the gow gee pastry round.
  • Brush the inside edges of the pastry with a little water to help them stick.
  • Fold the pastry in half and stick edges together.
  • You should end up with a half moon-shaped dumpling. Now, working from one end to another, crimp the pastry seal all the way around.
  • Set aside and repeat with the rest of the dumplings.

To cook Northern Chinese Lamb Dumplings:

  • You can cook these in rapidly boiling water for 3-4 minutes, but steaming them in a traditional bamboo steamer is a more delicate process that won't rip the pastry.
  • Place 4-5 dumplings in a bamboo steamer lined with baking paper and set over a pot of boiling water.
  • Steam for 8 minutes - just make sure to fill up the pot to about half way after every 3 batches.
  • When ready, (drain boiled dumplings - no need to do this for steamed) and transfer to a pan set over medium heat, greased with extra peanut oil - they may splatter a little.
  • Cook until they are lightly browned and crisp on the bottom.

To serve:

  • Serve hot dumplings with a side of a soy, ginger and spring onion dipping sauce. Leftover dumplings can be reheated in a microwave and re-fried.
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