Steamed Lamb Dumplings

Hsiao-Ching Chou
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.
Prep Time
Cook Time
Steamed Lamb Dumplings
3.67 (3)
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
1 tsp
vegetable oil

1. Preheat the Oven and Prepare Pan

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.
Make Filling

3. Set Up Dumpling Station

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

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.
Fill Dumplings

5. Pleat and Seal

Make 2 to 3 pleats on each side of the dumpling to seal.
Pleat and 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).
Arrange Dumplings on Pan

7. Steam

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.
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