Mongolian Lamb Dumplings Recipes

MONGOLIAN LAMB

Mongolian Lamb image

Recipe video above. At "posher" establishments, Mongolian Lamb arrives at the table on a hot iron plate, sizzling and spitting for theatric effect. Sizzle aside, this homemade version is a near perfect replica. Even the velveted texture of the lamb!The sauce is sweet and savoury, with Chinese Five Spice and Hoisin the dominant flavours. It's completely addictive!Also excellent made with beef - see Note 1.

Provided by Nagi

Categories Mains

Number Of Ingredients 18

Ingredients

350g / 12 oz lamb meat (backstrap/fillet, mid loin chops, shoulder - or any cut in Note 1)
1/2 tsp baking soda ((bicarb soda) (tenderiser, Note 2))
1 tsp cornflour / cornstarch
1 tbsp light soy sauce ((or all purpose, Note 3))
1 tbsp Chinese cooking wine ((Note 4 subs))
3 tsp cornflour / cornstarch
2 tsp dark soy sauce ((Note 3))
1 tsp light soy sauce ((or all purpose, Note 3))
1 1/2 tsp Sambal Oelak or other chilli paste ((or omit for no spice))
3 tbsp hoisin sauce ((I used Lee Kum Kee brand))
2 tbsp Chinese cooking wine ((Note 4 subs))
1/4 tsp Chinese five spice powder ((Note 5))
3/4 cup water
1 tsp sesame oil (, toasted (Note 6))
2 tbsp vegetable oil ((or canola or peanut))
1 large onion (, cut into large 2.5cm / 1" squares)
2 cloves garlic (, finely chopped)
4 green onions (, cut into 5cm/2" lengths)

Steps:

Combine lamb and marinade ingredients, mix very well. Cover and refrigerate to marinate and tenderise the lamb.
Marinate 2 hours - Backstrap, Midloin chops and other listed Tender Cuts in Note 1.
Marinate 24 hours - lamb shoulder and other listed Economical Cuts in Note 1. (Bare minimum marinade times is 6 hrs).
Sauce: Mix cornflour with the soy sauces, then mix in the remaining sauce ingredients. (Note 7)
Cook onion: Heat oil over high heat in a wok or heavy based skillet. Add onions, and stir fry for 30 seconds until starting to colour. Add garlic and toss through quickly.
Cook Lamb: Add lamb and cook for 3 minutes until most of it changes from red to brown, and some pieces start getting nice golden brown surfaces.
Add Sauce: Add green onions, stir for 30 seconds (meat should all now be brown), then add Sauce. Stir and let simmer for 1 - 2 minutes until thickened.
Serve with rice!

Nutrition Facts : Calories 279 kcal, Carbohydrate 12 g, Protein 24 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 67 mg, Sodium 911 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

MONGOLIAN LAMB DUMPLINGS

Mongolian Lamb Dumplings image

Make and share this Mongolian Lamb Dumplings recipe from Food.com.

Provided by Member 610488

Categories Lamb/Sheep

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

8 wonton wrappers
1/2 lb ground lamb
1/3 cup onion, minced
1 teaspoon garlic, minced
2 tablespoons fresh parsley, minced
1 jalapeno pepper, minced
sea salt and pepper
1 cup Greek yogurt, placed in a cheesecloth-lined sieve and drained overnight in the fridge
4 teaspoons dried mint

Steps:

Combine the lamb, onion, garlic, parsley and chili, and season well. Reserve in fridge. Chill.
One wrapper at a time, place a teaspoon of filling into wrapper, fold to form a half circle, pleating edges as you go, sealing with fingers. Place finished dumplings on baking sheet dusted with cornstarch.
Place dumplings into rapidly boiling salted water. Stir once. When dumplings float, cook for 2 minutes and drain.
Place yogurt into a large saute pan over medium heat, when yogurt is warmed through add the hot dumplings, toss, divide into bowls and sprinkle with the dried mint and serve.

Nutrition Facts : Calories 432.5, Fat 27.2, SaturatedFat 11.7, Cholesterol 85.8, Sodium 257.1, Carbohydrate 22.7, Fiber 1.7, Sugar 1.5, Protein 22.7

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