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.
Finely chopped baby bok choy
Green onion, trimmed and finely chopped
Grated fresh ginger
Finely ground white pepper
Dumpling (gyoza) wrappers
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.
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.
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.
4. Pleat and seal
Make 2 to 3 pleats on each side of the dumpling to 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.
6. Preheat oven
Sous Vide Mode: On
7. Arrange dumplings on tray
Place Asian-style steamer liners on the perforated tray. 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.
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: On
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.