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DUMPLING KAMBING BERAROMA

Pan Fried Lamb Dumplings

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Sederhana

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35 Min

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Dumplings are a truly universal food found in many versions worldwide — Italian ravioli, Indian samosas, Korean mandu, Polish piroshki and Chinese pot stickers. Fried, steamed, boiled, stuffed … the ways of cooking dumplings are endless. This food item arose independently in several cuisines. In all likelihood, they were invented to stretch a small amount of meat and other ingredients to feed more people. Preparing dumplings can be a fun family activity, get your hands on making creative shapes and sizes! Boiled ones are less likely to retain a perfect look after cooking while steaming or pan-frying would not affect the shape hence you can go for more intricate shapes. Pick a pattern to suit your cooking method — common shapes include the ‘half-moon’ shape, the pleated edges, the rose-shaped and many more. No matter what shape you are making, please make sure the dumpling is well sealed or you will end up with broken wrappers and leaking filling. Pan-fried dumplings are a personal favourite — the steamed, glossy texture on top with the slightly-charred bottom are a perfect match. As you bite through the crispy outer layer and let its juicy inner fillings flow through your mouth, it is genuinely a warm, comforting taste. Time to make some pan-fried lamb dumplings at home! Firstly, mix chopped ingredients such as lamb, carrot, shiitake mushroom, ginger, small onion and garlic in a bowl. Add seasonings like MAGGI® Oyster Sauce, soy sauce, black vinegar, sugar and cumin, and mix until well combined. Next, place a dumpling skin on the palm of your hand and scoop a teaspoon of the lamb filling onto the center, then wrap it up — repeat until you’ve used up all the filling and skin. Later on, fry them on medium heat on a pan. Lastly, pour in some water and cover the pan to let it steam until it dries up. Serve your lamb dumplings with some chili sauce or sambal for an extra kick of flavour. If you wish to try out more similar recipes, visit MAGGI® recipes for simple ways to make lucky dumplings, steamed golden prawn dumplings and wonton MAGGI mee.

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Ingredients

8 servings

This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
182825
Minyak Jagung
1  sudu besar
182825
Lamb
300  g
Lobak Merah
1 
Dried Shiitake mushrooms
1 
181687
Halia
0.5  inci
208357
Bawang Holland
1 
184794
Bawang Putih
2  ulas
Sos Tiram MAGGI®
2  sudu besar
182825
Light soya sauce
1  sudu besar
Dark Soy Sauce
0.5  sudu besar
182825
Cuka Hitam
2  sudu kecil
182825
Sugar
1  sudu kecil
182577
Serbuk Jintan Putih
1  sudu kecil
182825
Round-Shaped Sui Kow Wrapper
1  paket
182825
Air
50  g
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Utensils and appliances

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Nutritional Information

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Nutrition Table Footer

Karbohidrat
19.58 g
Tenaga
217.68 kcal
Lemak
10.7 g
Protein
9.22 g
Nutrition Table Footer

Recipe steps

35 min

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35 min

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Chop lamb, carrot, shiitake mushroom, ginger, small onion and garlic in a chopper or by hand. Mix together in a bowl.

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Shiitake Mushroom

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Carrot

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Recipe steps

35 min

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Add MAGGI® Oyster Sauce, light soy sauce, dark soy sauce, black vinegar, sugar and cumin into the bowl. Using your hands, mix until well combined.

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Cumin

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35 min

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Place a dumpling skin on the palm of your hand. Scoop 1 teaspoon of the lamb filling onto the centre of each dumpling skin.

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Wet the edges of the dumpling skin with a bit of water to wrap it. Repeat the process until you’re done with the filling.

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Heat pan and add 1 tablespoon of oil. Place the dumplings on the pan, on medium heat.

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Pour in 100 ml water and cover the pan with a lid. Let it steam until the water dries up.

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