Dumplings with minced lamb

Dumplings mit Lammhack made by Christina Striewski Vanillapearl
Dumplings mit Lammhack made by Christina Striewski Vanillapearl

a temptingly delicious treat

It took me 3 months to muster the courage to do this recipe. I was craving for dumplings, but somehow they still seemed a bit strange to me and I was afraid I couldn`t get the job done. But as it turns out, my worries were totally unjustified. The first attempt was a real winner.

The dumplings are easy and fast to prepare.

Go for it and enjoy these wonderful, delicious and satisfying dumplings.

For 4 servings you need:

For the filling:

600g minced lamb

4 spring onions

2 tbsp freshly ground pepper

Salt to taste

1 small grated zucchini

1 tbsp grated ginger

2 tbsp sherry

1 tbsp soy sauce

2 tbsp flour

2 tbsp rice vinegar or white wine vinegar

1 tsp oil

vegetable oil for frying

100 ml water for frying

For the dough:

260g fantastic flour! The quality of the flour is absolutely essential. The success and flavor of the dumplings depend on the flour. This time, I used spelt flour type 560 by Spielberg. The dough became pliable like chewing gum and so delicious I`m still delirious….wheat flour is fine, too, though.

salt to taste

120 ml lukewarm water (or a bit less, depending on the consistency)

1 eggwhite

more flour for kneading and adding until the consistency is perfect.

Mix the ingredients for the dough and add some more water a little at a time. Often, it takes me a bit less water than listed in the recipe. Knead the dough for about 10 minutes until it comes alive and turns into something you wouldn`t want to leave your hands again…like ever!

Roll out the dough into a thin circle and cut out about 20 circles with a glass or a round cutter.

Chop the onions and mix them in a bowl with the remaining ingredients for the filling.

Now, the tension is rising. Take a circle into your left hand provided you`re right handed and form a dent.  Otherwise, take your right hand. Put about 1 tbsp of the filling inside. Seal the dumpling and press down on the edges firmly with a fork.

Dumplings with minced lamb made by Christina Striewski Vanillapearl

Heat a generous amount of oil in the pan and fry the dumplings on each side for about 3-4 minutes until the are golden brown. Pour the water into the pan, close the lid and steam them for another 4 minutes.

Serve with soy sauce.

Bon Appetit,

Stay shiny and unique!

Yours truly,


  • Roff says:

    I like the sound of this. The hint if ginger would give it a lovely zing too. And it sounds easy to prepare. I shall definitely have to give this one a try! You come up with some really nice recipes – definitely looking forward to your book!

    • Dear Roff, Thank you very much. Yes, it´s really easy to make. Yesterday I made them with my children. They love them. It´s a nice happening to make them in a group. Have a nice tuesday evening,