Lamb and Coriander Dumplings (Northern Chinese Jiaozi)
Handmade dumplings from a simple flour dough, filled with spiced lamb and coriander and boiled until plump.
- Time1 hr 30
- LevelHard
- Costabout £2.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour and warm water into a rough dough, then knead for 8 minutes until smooth. Cover and rest for 30 minutes.
30 min - 2
Mix the lamb with the coriander, spring onions, ginger, garlic, soy sauce, wine, cumin, Sichuan pepper and sesame oil. Stir hard in one direction for 2 minutes until sticky.
- 3
Roll the dough into a long sausage and cut it into 36 pieces. Flatten each with your palm and roll out to a thin circle about 8 cm wide, slightly thinner at the edges. Keep spare pieces under a cloth.
- 4
Put a heaped teaspoon of filling in the middle of a circle. Fold it in half and pinch the edges together firmly, adding a few pleats if you like.
- 5
Bring a large pan of water to a rolling boil. Add the dumplings in batches, stirring once so they do not stick. When they float, add a cup of cold water and bring back to the boil. Do this twice, about 6 minutes in all.
6 min - 6
Lift out with a slotted spoon. Mix the vinegar, soy and chilli oil for dipping and serve straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.