Xinjiang Chinese · China

Cumin and Paprika Xinjiang-Style Steamed Dumplings with Spiced Lamb and Onions

Name: Cumin and Paprika Xinjiang-Style Steamed Dumplings with Spiced Lamb and Onions
Total time: 32 min
Yield: 4 servings
Cuisine: Xinjiang Chinese
Ingredients: 200g lamb mince; 1 small onion, finely chopped; 1 tbsp soy sauce; 1 tsp ground cumin; 1 tsp ginger paste; 1/2 tsp garlic powder; 1/4 tsp black pepper; 40 dumpling wrappers; 1 tsp ground cumin; 1/2 tsp smoked paprika

Smoky cumin with a touch of paprika warmth.

32 minutes4 servings

Method

Before mixing filling, stir in cumin and paprika into lamb mixture.
Mix lamb, onion, soy sauce, cumin, ginger, garlic, and pepper in a bowl.
Place 1 tsp filling in each wrapper, fold, and seal.
Arrange dumplings in a steamer basket over boiling water.
Steam for 12-15 minutes until dough is tender.
Check that the ground meat reaches 71°C (160°F) throughout before serving.

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