Lamb dumpling filling (羊肉饺子馅) from Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop (page 119) by Jason Wang

  • green onions
  • soy sauce
  • fresh ginger
  • oyster sauce
  • whole star anise
  • Sichuan peppercorns
  • eggs
  • ground lamb
  • bok choy
  • green cabbage
  • Shaoxing wine
  • white pepper
  • toasted sesame oil

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

  • IvyManning on June 07, 2021

    Nice twist to the usual pork dumplings. I am going to add garlic next time.

  • Jardimc on January 10, 2021

    Excellent flavour, but a bit too salty. I would recommend using half the salt in the recipe, as the chili oil recommended for dipping is adequately salty. I would definitely make this again.

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