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Crispy Leek and Lamb Dumplings

Crispy Leek and Lamb Dumplings

This recipe is one of a multitude of possible variations of Chinese dumplings. The Silk Road spice blend, an ancient mix of Chinese, Indian and Persian spices, gives these pot stickers a delicious and flowery flavour.


  • ½ lbs ground lamb or ground veal
  • ½ cup finely sliced leeks
  • 2 tsp Silk Road Blend, ground
  • 1 Tbsp light color soya sauce
  • 1 tsp roasted sesame oil
  • 1 tsp salt
  • Ground black pepper, to taste
  • 2 tsp sugar
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 24–30 Chinese dumpling wrappers (wor tip)


  • 2½ Tbsp rice vinegar
  • 1 tsp grated garlic
  • 1 Tbsp sugar
  • ½ tsp salt
  • Hot chiles, to taste


  1. 1

    In a bowl, place all of the dumpling ingredients (not the wrappers). With a fork, mix ingredients well (2-3 min.)

  2. 2

    On the wrappers, place some stuffing. Moisten the edges with a few drops of water. Fold and seal the dumplings.

  3. 3

    Brush a large frying pan with vegetable oil and place the dumplings in the pan.

  4. 4

    Barely cover the dumplings with water and bring to a boil. Cover with a lid, reduce heat and cook until all the water has evaporated (8–10 minutes).

  5. 5

    Remove the lid and cook until the bottom of the dumplings are brown and crispy (2–3 minutes).

  6. 6

    In a small bowl, combine the ingredients of the dip.

  7. 7

    Serve at once with the dip.