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Steamed Lamb Dumplings

Name: Steamed Lamb Dumplings
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Ingredients: 1 lb of ground lamb; 2 cups of finely chopped baby bok choy; 2 Tbsp of soy sauce; 1 of scallion, trimmed and finely chopped; 1 tsp of grated fresh ginger; 0.25 tsp of ground cumin; 0.13 tsp of ground white pepper; 1 pack of dumpling (gyoza) wrappers; 0.25 cup of water; 1 tsp of vegetable oil

Hsiao-Ching Chou

March 1, 2022

The Anova Precision Oven makes steaming a large quantity of dumplings a snap. This recipe for steamed lamb dumplings can be made with ground chicken, beef, pork, or other protein. Notes: This recipe works best when there’s some airflow underneath the dumplings. To do so, the recipe uses a perforated pan, which is now available to order through Anova. If you don't have one, a wooden steamer basket or wire rack placed on a sheet pan will work. No matter the option, you will need a lid. If using a perforated or solid sheet pan, you can cover the dumplings using a 9- by 13-inch cake pan. If you use a wooden steamer basket, you will need to steam the dumplings in batches.

Serves

Prep Time

00:45

Cook Time

00:15

3.67 (3)

3137

Ingredients

1 lb

ground lamb

2 cups

finely chopped baby bok choy

2 Tbsp

soy sauce

scallion, trimmed and finely chopped

1 tsp

grated fresh ginger

¼ tsp

ground cumin

⅛ tsp

ground white pepper

1 pack

dumpling (gyoza) wrappers

¼ cup

water

1 tsp

vegetable oil

Steps

1. Preheat the Oven and Prepare Pan

Rack

Place Asian-style steamer liners on a perforated tray (see note). Alternatively, cut squares of parchment paper to place under each dumpling. (Don’t use a whole sheet of parchment, because it will block the steam from going through the tray.)

Sous Vide Mode: Off

Steam: 100%

Temp: 212°F

Heat: Rear

2. Make Filling

Combine the ground lamb, baby bok choy, soy sauce, scallion, ginger, cumin, and white pepper in a medium bowl. Mix well.

3. Set Up Dumpling Station

Set up a dumpling-making station, with the water placed next to the wrappers.

4. Fill Dumplings

Dip your finger into the water and brush the outside edge of one of the wrappers with water. Place a mounded teaspoon of filling in the center of the wrapper. Fold the wrapper in half and pinch at the top (12 o’clock) to seal.

5. Pleat and Seal

Make 2 to 3 pleats on each side of the dumpling to seal.

6. Arrange Dumplings on Pan

Repeat with the remaining wrappers and filling. Place each sealed dumpling on the prepared pan. Cover with a cake pan or lid (see note).

7. Steam

Rack

Transfer to the oven. Steam dumplings in batches, as needed, for 12 to 15 minutes, or until the wrappers are translucent. Make sure the edges are steamed through, too.

Sous Vide Mode: Off

Steam: 100%

Temp: 212°F

Heat: Rear

00:15 Timer

8. Serve

Immediately remove the dumplings from the pan and arrange on a platter. Serve with your choice of dipping sauce, such as a combination of soy sauce, rice vinegar, garlic, ginger, green onions, cilantro, and chili sauce.