Recipe: ring in Chinese New Year with lamb dumplings and plum sauce

Lamb dumplings with plum sauce.
Lamb dumplings with plum sauce.

WHY not celebrate Chinese New Year on February 16 by making your own delicious delights at home.

Do not be intimidated by this tasty cuisine that can be as easy to create as it is devour with family and friends to honour China’s biggest annual celebration.

We Love Our Lamb has shared the following winner – lamb dumplings with plum sauce served with fresh gai lan and brown rice.


Preparation: 20 minutes

Cooking time: 20 minutes

Serves: 30


300g lamb mince
2 garlic cloves, crushed
3cm piece ginger, finely grated
50g shitake mushrooms, finely diced
80g sliced water chestnuts, drained, finely diced
2 green onions, finely chopped
1 celery stalk, finely diced
1/4 cup coriander leaves, finely chopped
2 tbsp light soy sauce
1 tsp sesame oil
30 wonton or gow gee wrappers
Plum sauce, steamed gai lan (Chinese broccoli)

Microwave brown rice and coriander to serve


1. In a large bowl combine lamb mince, garlic, ginger, mushrooms, water chestnuts, green onions, celery, coriander, light soy and sesame oil.
2. Place a wrapper on a clean work surface. Spoon a heaped teaspoon of lamb mixture on to the centre of the wrapper. Brush the edge with a little water. Fold over to enclose the filling. Use your fingertips to pleat the edge 4 to 5 times to seal. Set aside on a plate covered with a tea towel. Repeat with remaining mix and wrappers.
3. Place a large steamer basket lined with baking paper over a large pot of simmering water. Steam dumplings, in batches, for 7 to 8 minutes or until translucent and lamb is cooked.
4. Serve dumplings with plum sauce, coriander sprigs, steamed gai lan and brown rice.

Cooking Tips

These dumplings will be worth your while as you can store them in the freezer and keep them for easy weeknight meals, quick snacks or when unexpected guests pop over.

If you want to mix things up too, you can experiment with the ingredients when paired with lamb, as the mince soaks up all flavours so well.

When filling the dumplings, don’t try and add too much filling. If they’re too full, they may break when steamed.

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