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October 30, 2019

Sweet and Sour Lamb Dumplings


Prep Time

30 min

Cook Time

15 min

Total Time

45 min


4 to 6

Sweet and Sour American Lamb Dumplings



  • 1-1/2 pounds ground American Lamb
  • 3 tablespoons soy sauce 
  • 2 tablespoons Shaoxing wine*
  • 2 tablespoons rice vinegar 
  • 1 teaspoon grated ginger 
  • 1 teaspoon roasted ground coriander 
  • 1 teaspoon ground Sichuan pepper 
  • 1/4 teaspoon ground white pepper 
  • 2 green onions, thinly sliced 
  • 2 eggs, lightly beaten 
  • 36 (3-1/2-inch) wonton wrappers 

For Serving

  • 1/2 cup canola oil
  • 3 tablespoons crushed red pepper
  • 1/4 cup Chinese black vinegar
  • 2 green onions, thinly sliced
  • Handful cilantro leaves


For the Dumplings: In a medium mixing bowl, combine lamb, soy sauce, Shaoxing wine, rice vinegar, ginger, coriander, Sichuan pepper, white pepper, green onions and eggs with hands until completely combined. Cover; refrigerate until ready to use.  

Fill a small bowl with water. Working one wrapper at a time, place 1 teaspoon filling in the center, brush edges with the water and fold the wrapper in half, forming a triangle. Overlap the opposite corners, brushing with water to seal together. Repeat with remaining wrappers until all lamb mixture has been used. 

Bring a large pot of salted water to a boil over medium heat. Working in batches, add wontons; cook, until firm and cooked through, about 5 minutes. Remove with a slotted spoon; drain on a paper towel-lined plate. Continue until all wontons have been cooked. 

To serve: In a small saucepan over medium-low heat, combine oil and red pepper. Heat until oil is fragrant and turns a pale red but red pepper flakes are not burnt, about 5 minutes. Remove from heat; strain pepper flakes from the oil and discard. Store chili oil in an airtight container until ready to use.  

Add dumplings to a bowl; serve topped with chili oil, Chinese black vinegar, green onion and cilantro. 



  • Shaoxing rice wine is a sweet wine that can be found at most liquor stores. If not available, substitute the rice wine with sake or sherry.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

raw lamb dumpling mixture
raw lamb dumplings on a sheet tray
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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