Lamb Dumplings Recipe

Prepare the filling

In a medium bowl combine ground lamb, minced onion, garlic, chopped mint and parsley. Add ground cumin, ground coriander, Aleppo pepper (or paprika), salt, black pepper, lemon zest and 1 tablespoon olive oil. Mix gently but thoroughly with a fork or your hands until uniformly combined — avoid overworking the meat. Cover and refrigerate at least 20 minutes to let flavors meld (can refrigerate up to 2 hours).

Assemble dumplings

Set out wrappers and a small bowl of water for sealing. Place about 1 rounded teaspoon (approximately 12–15 g) of the lamb filling in the center of each wrapper. Dip your finger in the water and moisten the wrapper edge. Fold the wrapper over the filling to form a half-moon and press edges to seal, making pleats if desired. Repeat until all filling is used (should make ~28–30 dumplings). Keep assembled dumplings covered with a damp towel to prevent drying.

Pan-fry then steam (potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Place dumplings flat-side down in a single layer without crowding (work in batches). Fry 2–3 minutes until bottoms are golden brown. Carefully add 1/2 cup water to the pan and immediately cover with a tight-fitting lid to steam. Reduce heat to medium and steam 4–5 minutes until water is mostly evaporated and dumplings are cooked through (internal temperature for lamb should reach 160°F / 71°C). Remove lid and cook 30–60 seconds more to re-crisp bottoms. Transfer to a plate and keep warm. Repeat with remaining dumplings.

Alternative: fully steam

If you prefer steamed dumplings, place dumplings in a steamer lined with parchment or cabbage leaves and steam over simmering water 8–10 minutes until cooked through.

In a small bowl whisk together 1 cup labneh, 1 tablespoon olive oil, 1 teaspoon lemon juice, 1/4 teaspoon salt and a pinch of black pepper until smooth. Taste and adjust seasoning. Spread a thin layer of labneh on the serving plate or spoon a dollop beside the dumplings for dipping.

In a blender or food processor combine 1 cup packed cilantro, 1/2 cup packed parsley, 1 green chili (seeded if you want milder), 1 clove garlic, 1/2 teaspoon ground cumin, 1 tablespoon lemon juice, 3 tablespoons olive oil and 1/2 teaspoon salt. Pulse until a coarse, bright green sauce forms (adjust texture with more olive oil or a splash of water). Taste and adjust salt or heat. Transfer to a bowl.

Stir together 2 teaspoons harissa paste and 1 teaspoon olive oil to loosen into a drizzleable consistency. Adjust by adding a few drops of hot water if needed.

To serve: smear a spoonful or two of labneh on each serving platter. Arrange warm lamb dumplings on top. Spoon small dots or a thin streak of zhoug beside or over the dumplings, and drizzle the harissa mixture sparingly for heat and color. Finish with a few torn mint leaves, a drizzle of extra virgin olive oil and a sprinkle of toasted sesame or nigella seeds if using. Serve immediately.