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Pan Fried Lamb Dumplings
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: here
Step1 of 6: Lamb, Carrot, Shiitake Mushroom, Ginger, Onion, Garlic
Chop lamb, carrot, shiitake mushroom, ginger, small onion and garlic in a chopper or by hand. Mix together in a bowl.
Step2 of 6: MAGGI® Oyster Sauce, Light soya sauce, Dark Soy Sauce, Black Vinegar, Sugar, Cumin
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.
Step3 of 6: Dumpling Skin
Place a dumpling skin on the palm of your hand. Scoop 1 teaspoon of the lamb filling onto the centre of each dumpling skin.
Step4 of 6: Dumpling Skin, Water
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.
Step5 of 6: Oil
Heat pan and add 1 tablespoon of oil. Place the dumplings on the pan, on medium heat.
Step6 of 6: Water
Pour in 100 ml water and cover the pan with a lid. Let it steam until the water dries up.