#dumplingjoy

These tasty pan-fried dumplings are a great way to enjoy the strong flavors of Northern Chinese Cumin Lamb. They're filled with a tasty and fragrant lamb mixture that will make any dumpling fan happy.

Ingredients: 300g ground lamb. 2 cloves garlic, minced. 1 tsp ginger, minced. 2 tsp cumin powder. 1/2 tsp chili flakes adjust to taste. 2 tsp soy sauce. 1 tsp sesame oil. 1/4 cup green onions, chopped. 30-40 dumpling wrappers. Water for sealing dumplings. Oil for pan-frying.

Instructions: Ground lamb, minced garlic and ginger, cumin powder, chili flakes, soy sauce, sesame oil, and chopped green onions should all be put in a bowl together. Combine well. In the middle of a dumpling wrapper, put a teaspoon of the lamb soup. Wet your finger and rub the edges of the wrapper together. To make a dumpling, fold the wrapper in half to make a half-circle shape, then press the edges together to seal them. Do it again with the rest of the filling and wrappers. Put some oil in a big pan and heat it over medium-low heat. Make sure the dumplings don't touch each other as you put them in the pan. For about two to three minutes, or until the bottoms are golden brown. Add 1/4 cup of water and cover the pan right away with a lid. For 6 to 8 minutes, or until the water is gone, steam the dumplings. Take off the lid and cook the dumplings for another two to three minutes, until the bottom is crispy. Warm up the cumin lamb dumplings and serve them with your favorite sauce to dip them in.

Prep Time: 20 minutes

Cook Time: 15 minutes

These tasty pan-fried dumplings are a great way to enjoy the strong flavors of Northern Chinese Cumin Lamb. They're filled with a tasty and fragrant lamb mixture that will make any dumpling fan happy.

Ingredients: 300g ground lamb. 2 cloves garlic, minced. 1 tsp ginger, minced. 2 tsp cumin powder. 1/2 tsp chili flakes adjust to taste. 2 tsp soy sauce. 1 tsp sesame oil. 1/4 cup green onions, chopped. 30-40 dumpling wrappers. Water for sealing dumplings. Oil for pan-frying.

Instructions: Ground lamb, minced garlic and ginger, cumin powder, chili flakes, soy sauce, sesame oil, and chopped green onions should all be put in a bowl together. Combine well. In the middle of a dumpling wrapper, put a teaspoon of the lamb soup. Wet your finger and rub the edges of the wrapper together. To make a dumpling, fold the wrapper in half to make a half-circle shape, then press the edges together to seal them. Do it again with the rest of the filling and wrappers. Put some oil in a big pan and heat it over medium-low heat. Make sure the dumplings don't touch each other as you put them in the pan. For about two to three minutes, or until the bottoms are golden brown. Add 1/4 cup of water and cover the pan right away with a lid. For 6 to 8 minutes, or until the water is gone, steam the dumplings. Take off the lid and cook the dumplings for another two to three minutes, until the bottom is crispy. Warm up the cumin lamb dumplings and serve them with your favorite sauce to dip them in.

Prep Time: 20 minutes

Cook Time: 15 minutes

These tasty pan-fried dumplings are a great way to enjoy the strong flavors of Northern Chinese Cumin Lamb. They're filled with a tasty and fragrant lamb mixture that will make any dumpling fan happy.

Ingredients: 300g ground lamb. 2 cloves garlic, minced. 1 tsp ginger, minced. 2 tsp cumin powder. 1/2 tsp chili flakes adjust to taste. 2 tsp soy sauce. 1 tsp sesame oil. 1/4 cup green onions, chopped. 30-40 dumpling wrappers. Water for sealing dumplings. Oil for pan-frying.

Instructions: Ground lamb, minced garlic and ginger, cumin powder, chili flakes, soy sauce, sesame oil, and chopped green onions should all be put in a bowl together. Combine well. In the middle of a dumpling wrapper, put a teaspoon of the lamb soup. Wet your finger and rub the edges of the wrapper together. To make a dumpling, fold the wrapper in half to make a half-circle shape, then press the edges together to seal them. Do it again with the rest of the filling and wrappers. Put some oil in a big pan and heat it over medium-low heat. Make sure the dumplings don't touch each other as you put them in the pan. For about two to three minutes, or until the bottoms are golden brown. Add 1/4 cup of water and cover the pan right away with a lid. For 6 to 8 minutes, or until the water is gone, steam the dumplings. Take off the lid and cook the dumplings for another two to three minutes, until the bottom is crispy. Warm up the cumin lamb dumplings and serve them with your favorite sauce to dip them in.

Prep Time: 20 minutes

Cook Time: 15 minutes