Eggs baked in tomatoes with crisp pancetta, basil and soldiers.
500g lamb mince
30 gow gee wrappers
2 Tbs sesame oil
4 tsp salt
6 tsp sugar
2 cloves garlic, finely grated
Small knob of ginger – finely grated
1 jar crispy chilli oil with peanuts
300mL grapeseed oil
150g Chinese sesame pasta, or smooth peanut butter as a substitute
120mL black vinegar
150mL light soy sauce
Green shallots, finely chopped
1 cucumber, cut into julienne strips (discard seeds)
Wearing gloves and using your hands, marinate lamb mince in a bowl with sesame oil, salt, sugar, garlic and ginger.
To make dumplings, moisten edges of wrappers with a little water and place about 2 teaspoons of marinated lamb in the middle. Bring the edges up and seal tightly by pressing with fingers; store in a tray uncovered, until ready to use.
For chilli oil, mix jar of crispy oil with peanuts with grapeseed oil and store in an airtight container.
For dressing, mix all ingredients with a whisk until well combined and store in an airtight container.
Bring a large pot of water to the boil. Blanch dumplings in batches for about 4-5 minutes. Using a soft touch wire strainer, carefully take them out and place in a bowl about 7-8 dumplings per serve.
Spoon over about 5 tablespoons of sesame dressing, followed by 5 tablespoons of chilli oil.
Garnish with julienne cucumber, green shallots and coriander leaves.
You can make the dumplings up to 3 hours ahead of time.
These dumplings freeze well. You can boil them from frozen, just double the cooking time.
Leftover marinated lamb mince can be made into meatballs and grilled, or even stir-fried, and served on top of blanched noodles.
Credits: Australian Lamb
Photo Credits: Australian Lamb