Recipe: Dan Hong’s Lamb Dumplings with sesame sauce and chilli oil

Renowned for his work at Sydney favourites like Mr Wong, Lotus, El Loco and Ms. G’s, Merivale’s Dan Hong enjoys a reputation like very few culinary masterminds in Australia. Here, the acclaimed chef supplies us with one of his childhood recipes.

The local Chinese dish formally known as Shephard’s purse dumplings has been passed down through multiple generations. This recipe takes a trip down Hong’s memory lane to when he would get dumplings with his mum, Angie Hong, whom much of his inspiration descends from.

This dumpling recipe serves 6 people and you can make these dumplings up to 3 hours ahead of time. Any left over marinated lamb mince can be made into meatballs and grilled or even stir fried and served on top of some blanched noodles. They also can be frozen, noting to boil them for double the amount of time.

Ingredients

  • 500g lamb mince
  • 30 gow gee wrappers
  • 2 tbsp sesame oil
  • 4 tsp salt
  • 6 tsp sugar
  • 2 cloves garlic, finely grated
  • 3cm piece ginger, finely grated

Chilli Oil:

  • 1 jar of “Lau Can Ma” crispy chilli oil with peanuts 
  • 300ml grapeseed oil

Sesame Dressing:

  • 150g Chinese sesame paste or smooth peanut butter as substitute
  • 120ml black vinegar
  • 150ml light soy sauce
  • 100g sugar

For Serving:

  • Coriander leaves
  • Green shallots (finely chopped)
  • Cucumber (julienned)

Method

  1. Place lamb mince, sesame oil, salt, sugar, garlic and ginger in a bowl. Using gloved hands mix well.
  2. Place wonton wrappers on a clean work surface. Top with 2 tsp mince mixture. Brush edges with a little water. Bring corners together to enclose filling. Pinch centre to seal. Repeat with remaining wrappers and mince mixture. Store in a tray uncovered until ready to use.
  3. For chilli Oil, mix LCM with grapeseed oil and store in an airtight container.
  4. For dressing, whisk all ingredients in a bowl until well combined. Store in airtight container.
  5. Cook dumplings, in batches in a large saucepan of boiling water for approximately 4-5 minutes. Using a spider (soft touch wire strainer), carefully take dumplings out and place in a bowl.
  6. Spoon 100mls of sesame dressing over the dumplings, followed by 100mls chilli oil.
  7. Garnish with julienne cucumber, green onions and coriander leaves.

You can purchase Lau Can Ma at Woolworths

Danica Jones

Writer for the AU Review, a lover of books, poetry, good food, travel and adventure. Follow her personal instagram @x3danicajones or her poetry instagram @danicajoneswrites

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