The World Food Recipe Box

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The World Food Recipe Box

Let's Cook

Sichuan Lamb Dumplings

Sichuan Lamb Dumplings


Allergens in bold

Pak Choi

Sichaun Peppercorns

Lamb Mince

Crushed Garlic (Sulphites)

Crushed Ginger (Sulphites)

Shaoxing Wine

Mushroom Stir Fry Sauce


White Pepper

Soy Sauce (Soya, Gluten)


Sesame Oil (Sesame)

Spring Onion

Dumpling Pastry (Gluten)

Chui Chow Chilli Oil

Chinkiang Vinegar (Gluten, Sesame, Soybean)

Nutritional Information:

Per serving: Energy (kcal) 608 Fat 34g of which saturates 10g Carbohydrates 42g of which sugars 15g Protein 38g Salt 1.59g

Recipe Description:

As is the case with so many East Asian dishes, dumplings are as much about texture as it is flavour. The skin should be moist and glazed, with a flavour that is near bland compared to the salty, spicy lamb filling. In turn, the dumplings are packed with flavour, owing much to crushed ginger, garlic and shaoxing wine which clings to the lamb meat beautifully. The rich sauce elevates the dumplings to new heights however with its intensely robust flavour, thanks to the soy sauce, chinkiang vinegar and lashings of chilli oil. It’s a recurring sauce that you’ll find on a number of appetizers in the Sichuan repertoire and one that you’ll be glad to have mastered.

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