Beijing Style Lamb and Leek Dumplings (韭菜羊肉饺子)

韭菜羊肉饺子 (Beijing Style Lamb and Leek Dumplings) is a classic dish in Beijing cuisine, known for its flavorful filling and delicate wrappers. These dumplings are perfect for a cozy family meal or a gathering with friends.

Non Vegetarian Appetizer Beijing Chinese Cuisine Dumplings Lamb Leek
Beijing Style Lamb and Leek Dumplings (韭菜羊肉饺子)

Ingredients

  • 500g ground lamb
  • 2 cups chopped leeks
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 30 dumpling wrappers

Instructions

  1. In a large bowl, mix the ground lamb, chopped leeks, minced ginger, garlic, soy sauce, Shaoxing wine, sesame oil, salt, and black pepper until well combined.
  2. Place a small spoonful of the lamb and leek filling in the center of each dumpling wrapper. Moisten the edges of the wrapper with water, then fold and pleat to seal the dumplings.
  3. Bring a large pot of water to a boil. Carefully add the dumplings and cook for 5-6 minutes, or until they float to the surface and the filling is cooked through.
  4. Remove the dumplings with a slotted spoon and serve hot with dipping sauce.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
15 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
15g
Fat
8g

Supplies

Large mixing bowl Slotted spoon Large pot

Tools

Knife Cutting board Measuring spoons

Serving suggestions

Serve the 韭菜羊肉饺子 with a side of chili oil or soy-vinegar dipping sauce.

Tips & tricks

For a crispy texture, pan-fry the dumplings after boiling until golden brown on the bottom.

Cost

$15