These dumplings are an ode to the beloved combination of cumin and lamb traditionally found in Northern and Western China. Classically stir-fried, this aromatic duo is a match made in heaven—the heady, smokiness of the cumin complementing the richness of the lamb perfectly. Chock full of garlic chives (also known as Chinese chives), cilantro and ginger, these juicy, succulent dumplings are flavored with Nagauri cumin, soy sauce and oyster sauce. Enjoy with Sichuan Chili Crisp or Zhong Sauce.
Looking for a plant-based way to enjoy this recipe? Try 70:30 blend of roughly chopped caramelized shiitake mushrooms and crumbled soft tofu (just make sure to press some of the moisture out of the tofu). The earthiness of the mushrooms mimics the hearty flavor of the lamb, while the tofu brings moisture and a silky texture.
Want to make these gluten free? Add a half teaspoon of Pragati turmeric to Lisa Lin's recipe for .
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