Lamb Steamed Dumplings

Hsiao-Ching Chou
Hsiao-Ching Chou
June 14, 2020
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.
Prep Time
Cook Time
Lamb Steamed Dumplings
3.67 (3)
1 lb
Ground lamb
2 cups
Finely chopped baby bok choy
2 Tbsp
Soy sauce
1 stalk
Green onion, trimmed and finely chopped
1 tsp
Grated fresh ginger
⅛ tsp
Finely ground white pepper
1 pack
Dumpling (gyoza) wrappers
¼ cup
1 tsp
Vegetable oil
¼ tsp
Ground cumin

1. Make filling

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

2. Set up dumpling-making station

Set up your dumpling-making station, with the 1/4 cup of water placed next to your stack of wrappers.
Set up dumpling-making station

3. Fill dumplings

Dip your finger into the water and brush the outside edge of the wrapper 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

4. Pleat and seal

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

5. Continue making dumplings

Repeat the steps until you have worked through half the stack of wrappers. Preheat the oven and finish making the dumplings.
Continue making dumplings

6. Preheat oven

Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear

7. Arrange dumplings on tray

Place Asian-style steamer liners on the perforated tray (or sheet pan). Alternatively, use strips of parchment paper under each dumpling. (Don’t use a whole sheet of parchment, because it will block the steam from going through the tray.) Arrange the dumplings in rows on the pan, leaving about 1/2 inch between dumplings.
Arrange dumplings on tray

8. Steam dumplings

Place the tray in the oven. Steam dumplings in batches, as needed, for 12 to 15 minutes, or until the wrappers are no longer opaque and are translucent. Make sure the edges are steamed through, too.
Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear
00:15 Timer

9. Serve

Remove the dumplings immediately 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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