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Pan Fried Lamb Dumplings

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Asian - style Easy Appetizer

Pan Fried Lamb Dumplings

0
35Min
Intermediate
With a steamed texture on the top and a slight crisp on the bottom, these pan fried dumplings are nothing like the regular ones.

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: here

1 tbsp
Oil
300 g
Lamb
1 
Carrot
1 
Shiitake Mushroom
0.5 in
Ginger
1 
Onion
2 cloves
Garlic
2 tbsp
MAGGI® Oyster Sauce
1 tbsp
Light soya sauce
0.5 tbsp
Dark Soy Sauce
2 tsp
Black Vinegar
1 tsp
Sugar
1 tsp
Cumin
1 packet
Dumpling Skin
50 g
Water
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Nutrition Value

Energy
216.19 kcal
Carbohydrates
19.25 g
Protein
9.16 g
Fats
10.7 g
Information per serving
Lets Cook

Instruction

35 Minutes
Step1
5 Min
Chop lamb, carrot, shiitake mushroom, ginger, small onion and garlic in a chopper or by hand. Mix together in a bowl.
Step2
3 Min
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
2 Min
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
15 Min
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
3 Min
Heat pan and add 1 tablespoon of oil. Place the dumplings on the pan, on medium heat.
Step6
7 Min
Pour in 100 ml water and cover the pan with a lid. Let it steam until the water dries up.
Pan Fried Lamb Dumplings

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.

Pan Fried Lamb Dumplings

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.

Pan Fried Lamb Dumplings

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.

Pan Fried Lamb Dumplings

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.

Pan Fried Lamb Dumplings

Step5 of 6

: Oil

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

Pan Fried Lamb Dumplings

Step6 of 6

: Water

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

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