Description
These Crispy Cumin Lamb Dumplings are a delightful fusion of aromatic spices and tender lamb wrapped in thin wonton wrappers and pan-fried to a golden crisp. Featuring the warm flavors of toasted cumin seeds combined with garlic, ginger, and fresh green onions, these dumplings make a perfect appetizer or snack that’s both crunchy and juicy inside.
Ingredients
Scale
Filling
- 1 pound Ground Lamb (Fresh ground lamb for best texture and taste.)
- 2 teaspoons Cumin Seeds (Toasted and ground for enhanced flavor.)
- 3 cloves Garlic (Minced for flavor.)
- 1 inch Ginger (Grated for a zesty kick.)
- 4 pieces Green Onions (Finely chopped for freshness.)
- 1 teaspoon Salt (Enhances flavors.)
- 1 pinch Black Pepper (Adjust according to taste.)
- 1/4 cup Water (Helps bind the filling.)
Assembly
- 20-25 pieces Wonton Wrappers (Thin sheets for dumpling outer layer.)
Cooking
- 1 cup Vegetable Oil (For frying the dumplings.)
Instructions
- Prepare the Filling: In a large mixing bowl, combine the ground lamb, toasted and ground cumin seeds, minced garlic, grated ginger, and finely chopped green onions. Stir thoroughly to mix all the ingredients evenly.
- Season the Meat: Add salt and a pinch of black pepper to the mixture and mix well until the seasoning is uniformly incorporated into the filling.
- Fill the Wrappers: Place one wonton wrapper on a flat surface. Spoon about 1 tablespoon of the lamb filling into the center of the wrapper. Moisten the edges of the wrapper with water to enable sealing.
- Seal the Dumplings: Fold the wrapper in half to form a triangle shape. Press the edges firmly to seal and prevent filling leakage while cooking.
- Repeat Assembly: Continue filling and sealing the rest of the dumplings, placing them on a floured surface to avoid sticking.
- Heat the Oil: In a skillet, heat the vegetable oil over medium-high heat. Test the oil temperature by dropping a small piece of wrapper; it should sizzle immediately.
- Fry the Dumplings: Carefully place dumplings in the hot oil in batches. Fry each side for 2-3 minutes, or until they turn golden brown and crispy.
- Drain Excess Oil: Remove the dumplings using a slotted spoon and place them on paper towels to absorb excess oil.
- Serve: Let the dumplings cool slightly before serving them with your favorite dipping sauces such as soy sauce, chili oil, or a vinegar-based dip.
Notes
- Be sure to toast and grind the cumin seeds fresh for the best flavor impact.
- If you prefer, you can steam the dumplings instead of frying for a lighter option, but they won’t be as crispy.
- Use a light brush of water to seal the dumplings to prevent the wrapper from tearing.
- Make sure the oil is hot enough before frying to avoid soggy dumplings.
- Leftover dumplings can be refrigerated for up to 2 days and reheated in a skillet for best texture.
