Few things are better than homemade dumplings and these Crispy Cumin Lamb Dumplings are extra special. They pack an incredible flavour punch thanks to the combination of cumin, Sichuan peppercorns, and tender lamb mince. And, while the homemade chilli oil is optional, I’ll go ahead and say it – it’s worth making every single time.
Whether you’re looking for an impressive snack to serve guests or a dish that satisfies your own dumpling cravings, this recipe has it all. The juicy, spiced filling and crispy lace skirt on the bottom of each gyoza make them truly irresistible.
Table of Contents
- Ingredient Breakdown
- Why Lamb?
- How to Make a Crispy Skirt
- Homemade Chilli Oil: Worth the Effort
- Dumpling Folding Tips
- Serving Suggestions
- Why These Crispy Cumin Lamb Dumplings Are Worth Making
Ingredient Breakdown
- Chinese leaf: Adds a subtle sweetness and crunch to the filling. We use it finely chopped and well-drained, so it doesn’t add excess moisture.
- Cumin seeds: Toasted for maximum flavour, they give the lamb filling an earthy warmth.
- Sichuan peppercorns: Mildly numbing, these add a unique flavour and fragrance that pairs well with the lamb.
- Lamb mince: Choose mince with around 15-20% fat for tenderness. Leaner cuts can make the filling too dense.
- Spring onions: These add freshness and a gentle bite to balance the richness of the lamb.
- Fresh ginger: Essential for its warmth and brightness – it’s a classic dumpling ingredient that also cuts through the fat.
- Shaoxing wine: This Chinese rice wine adds depth of flavour and helps tenderise the lamb mince.
- Toasted sesame oil: Rich and nutty, this oil adds a beautiful depth to the filling.
- Oyster sauce: For a savoury, umami-packed punch that brings the entire filling together.
- Light soy sauce & dark soy sauce: These two sauces work together to balance saltiness and colour. The dark soy adds a richer tone and depth.
- Gyoza skins: The perfect doughy wrapper, thin enough to let the filling shine but sturdy enough to crisp up beautifully.
Why Lamb?
Lamb brings something special to dumplings that’s a bit unexpected. Often, dumplings lean on pork or chicken as the protein, but lamb has a rich, slightly gamey flavour that pairs beautifully with the spices in this recipe. The cumin and sichuan peppercorns enhance the natural qualities of the lamb, making each bite aromatic and flavourful.
It’s also important to use lamb mince with at least 15% fat. Anything leaner can make the filling dry and tough. The fat keeps everything juicy and prevents the gyoza from feeling too dense in the middle. Fat equals flavour, and with lamb, that means delicious, tender bites every time.
How to Make a Crispy Skirt
One of the best parts of this recipe is the crispy skirt. If you’ve never made dumplings with a crispy skirt before, it’s surprisingly simple and adds a whole new texture dimension to each bite. It’s essentially a thin, crunchy layer that forms around the base of the dumplings as they fry.
The secret is in a simple mixture of flour, water, and vegetable oil. This gets poured around the dumplings after they’ve been steamed, and as the water evaporates, the flour crisps up into a delicate lace. It’s a technique that makes homemade dumplings look impressive and taste even better. When you flip the dumplings out of the pan, you’ll see that golden-brown crisp hugging them together.
Don’t rush the process – patience is key here. Once the water has evaporated, allow the skirt to crisp up for a minute or two before inverting the dumplings onto a plate. The result? A crispy, savoury delight that makes these gyozas stand out.
Homemade Chilli Oil: Worth the Effort
I know what you’re thinking – is the homemade chilli oil really necessary? Technically, no. But if you want to elevate these dumplings to the next level, I highly recommend it. This vinegary chilli oil adds a hit of heat, tang, and umami that pairs perfectly with the rich lamb filling. Plus, it’s simple to make and can be stored for future meals.
What’s great about this chilli oil is its versatility. You can drizzle it over your dumplings, stir it into noodles, or even add it to stir-fries. The oil’s flavour improves with time, so making it in advance will give you a bottle of deliciousness to enhance all sorts of dishes.
The key to getting the oil just right is to heat it until it shimmers before pouring it over the chilli flakes. This brings out the heat and flavour of the chillies without burning them. Add the rice vinegar, soy sauce, and sugar, and you’ve got a chilli oil that’s tangy, savoury, and just the right amount of spicy.
Dumpling Folding Tips
Dumpling folding can feel a bit daunting if you’re new to it, but trust me – it’s worth learning. Once you get the hang of it, it’s quite therapeutic. If you prefer visuals, there are plenty of helpful videos online, or you can watch us make and fold the dumplings here. But here’s a quick tip: keep your wrappers and filling covered as you work, so they don’t dry out.
There are a variety of folding techniques you can try, from simple half-moons to more intricate pleats. Whatever method you use, the important thing is to ensure the dumplings are sealed properly so the filling doesn’t leak out during cooking.
If you’re making these dumplings in large batches (which I highly recommend), they freeze beautifully. Just arrange them in a single layer on a baking tray, freeze until firm, then transfer them to a container or ziplock bag. They’ll keep for up to two months, and the best part? They can go straight from the freezer to the pan.
Serving Suggestions
These crispy cumin lamb dumplings are great on their own, but they really come to life when paired with some fresh spring onions and that vinegary chilli oil. You could also serve them with soy sauce, black vinegar, or even a little hoisin for a sweeter dip.
For a well-rounded meal, serve the crispy cumin lamb dumplings alongside a crisp cucumber salad or some stir-fried greens. The lamb is rich, so lighter, refreshing sides work well to balance the dish. You can also double up on the dumplings and serve them as a main course – trust me, they’re hard to stop eating!
Why These Crispy Cumin Lamb Dumplings Are Worth Making
The Crispy Cumin Lamb Dumplings aren’t your typical dumplings. The lamb gives them a bold, rich flavour, and the toasted cumin and sichuan peppercorns make them truly unique. Plus, the crispy skirt adds a fun textural element that makes them stand out from other dumplings.
Making dumplings from scratch is always a labour of love, but the reward is a meal that’s packed with flavour and texture. Whether you’re hosting a dinner party or just looking for a special treat for yourself, these dumplings are bound to impress. Plus, once you’ve mastered this recipe, you’ll have a new go-to for homemade dumplings that rivals any restaurant version. Your next challenge: my insanely delicious Pork and Prawn Wontons!
So, grab some gyoza skins, make that chilli oil, and let’s get cooking!
Cumin Lamb Dumplings with Crispy Skirt
Homemade dumplings are the best and these are next level! They’re perfectly crispy on the outside and juicy in the middle. The homemade chilli oil is technically optional but I highly advise you make it as it takes everything to the next level.
- Prep Time: 30 minutes
- Total Time: 1 hour
- Yield: 40 gyozas 1x
Ingredients
For the vinegary chilli oil (optional):
- ½ tbsp red chilli flakes
- 4 tbsp vegetable oil
- 4 tbsp rice vinegar
- 2 tbsp light soy sauce
- 1 tsp sugar (or more, to taste)
For the gyozas:
- 250g Chinese leaf, very finely chopped
- 1 tbsp cumin seeds
- 1 tsp sichuan peppercorns
- 250g lamb mince (15 to 20% fat – any less and the texture of the filling will be tough. Tasty, but tough)
- 4 spring onions, very finely chopped, plus more for serving
- 30g fresh ginger, minced
- 2 tbsp Shaoxing wine
- 2 tbsp toasted sesame oil
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 40 gyoza skins
- vegetable oil, for frying
For the crispy skirt:
- 30g plain flour
- 90g vegetable oil
- 240 ml water
Instructions
- To make the chilli oil (optional):
- Place the chilli flakes in a small heatproof bowl.
- Heat the vegetable oil in a small saucepan over high heat until shimmering, then carefully pour the hot oil over the chilli flakes. Add the rice vinegar, light soy sauce and sugar and mix well to combine, then set aside until ready to use.
- To make the gyozas:
- Place the Chinese leaf in a large fine mesh sieve. Season with a generous pinch of salt, toss to coat and leave to drain for 15 minutes.
- Meanwhile, toast the cumin seeds and sichuan peppercorns in a dry pan over medium heat until nice and fragrant, around 1 min. Transfer to a mortar and pound with a pestle until ground.
- Back to the cabbage. Transfer it to the middle of a tea towel. Gather up the edges and twist to wring out as much moisture as possible.
- Place the drained cabbage in a large mixing bowl, along with the ground cumin and sichuan peppercorns, lamb mince, spring onions, fresh ginger, Shaoxing wine, toasted sesame oil, oyster sauce, light soy sauce, dark soy sauce and a generous pinch of salt. Mix well to combine. The mixture should be well-incorporated, sticky and almost paste-like.
- Time to fold the gyozas. In my opinion, it’s easier to follow visual instructions rather than written ones so I’ve linked a helpful gyoza video here.
- Whisk the flour, vegetable oil and water in a medium mixing bowl.
- Heat 2 tsp vegetable oil in a medium non-stick frying pan set over a medium heat. Arrange ⅓ of the gyozas in a single layer and cook until golden brown on the bottom, 1 to 2 minutes.
- Turn the heat up to medium-high, add 100 ml water and cover tightly with a lid. Steam for 3 minutes, then remove the lid and cook until the water has evaporated.
- Re-whisk the flour mixture then add ⅓ of it into the pan. Reduce the heat back down to medium and cook until the moisture has evaporated. You should be left with a thin, crispy lace that pulls away from the pan.
- Invert a plate over the pan and flip the dumplings onto the plate. Repeat with the remaining gyozas and flour mixture (per batch: 1/3 gyozas, 100ml water, 1/3 flour mixture).
- Serve hot, topped with spring onions and chilli oil – enjoy!
Notes
Freezing instructions: arrange in a single layer on a greaseproof paper-lined baking tray and freeze for 45 minutes, then transfer to an airtight container or ziplock bag. They will keep for up to 2 months. They can be cooked straight from frozen, steaming for 5 minutes instead of 3 minutes.
