Juicy Xinjiang lamb dumplings from Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen--and Everything in Between (page 52) by Pippa Middlehurst

  • coriander seeds
  • sesame oil
  • Sichuan peppercorns
  • minced pork
  • plain flour
  • chilli oil
  • cumin seeds
  • Shaoxing rice wine
  • Chinese leaves
  • Chinkiang vinegar
  • sesame paste
  • Chinese leeks
  • light soy sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Sichuan chilli oil" for chilli oil, and spring onions for Chinese leeks.

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