If you love the cumin lamb noodles from Xi'an Famous Foods, you're gonna love these dumplings. Inspired by the spicy, aromatic sauce served with their Cumin Lamb Biang Biang Noodles, these dumplings are packed with juicy lamb, cabbage, cumin, chilli and fresh coriander, then pan-fried until the bottoms are crispy and golden. And because we're obviously not stopping there, they're finished with a garlicky, spicy chilli oil sauce that's savoury, tangy and ridiculously addictive.
3 servings
Some secret knowledge
Uncooked dumplings can be frozen in a single layer, then transferred to a freezer bag once solid.
Cooked dumplings can be stored in an airtight container in the fridge for up to 3 days. Just reheat in a pan with a little oil and a splash of water, covered, until heated through, then uncover and allow the bottoms to crisp again.
Uncooked dumplings can be frozen in a single layer, then transferred to a freezer bag once solid.
Cooked dumplings can be stored in an airtight container in the fridge for up to 3 days. Just reheat in a pan with a little oil and a splash of water, covered, until heated through, then uncover and allow the bottoms to crisp again.
Add the flour and salt to a bowl.
Gradually add the water, mixing as you go, until a shaggy dough forms.
Knead for around 10 minutes, until the dough becomes smooth and elastic.
Cover and let it rest for 1 hour.
Add the lamb or pork mince, drained Chinese cabbage, red onion, white pepper or Sichuan pepper, coriander, salt, sugar, five spice, cumin, chilli powder, ginger-garlic paste, light soy sauce, dark soy sauce, Shaoxing wine and spring onion to a bowl.
Mix thoroughly until everything is well combined.
I'd definitely recommend pan-frying a small amount of the filling and tasting it before making all your dumplings, this was you can adjust the salt, cumin or chilli to your liking.
Divide the rested dough into two pieces.
Roll each piece into a long log, then cut into small, even pieces.
Roll each piece into a thin circle to make your dumpling wrappers. You should get around 20 wrappers.
Place around 1 tbsp of filling in the centre of each wrapper, or as much as you can comfortably fit without making it impossible to seal.
Fold and pleat the dumplings, making sure the edges are sealed tightly.
Repeat until you've used all the filling.
Heat a generous drizzle of neutral oil in a pan over medium-high heat.
Place the dumplings into the pan and fry for around 2 minutes, or until the bottoms are golden brown.
Carefully add enough water to cover the bottom of the pan, then immediately cover with a lid.
Steam for around 8 minutes.
Remove the lid and continue cooking until all the remaining water has evaporated.
Let the dumplings continue frying until the bottoms are deeply golden and crispy.
Add the chilli powder, minced garlic, spring onion and chopped coriander to a heatproof bowl.
Heat the neutral oil until very hot, then carefully pour it over the aromatics and chilli powder.
Add the soy sauce, black vinegar, oyster sauce and sugar.
Mix everything together.
Transfer the crispy dumplings to a plate and spoon over as much of that spicy cumin-inspired sauce as your heart desires.
Finish with extra coriander and spring onion.
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