Juicy Nepalese Spiced Lamb Dumplings

Lambassador Atsuko Kohri (@kohri07) presents "Nepalese-Style Spiced Boiled Dumplings (Momo-style)". These ethnic boiled dumplings are packed with the savory richness of lamb and the aroma of spices. The filling, loaded with garam masala and fresh cilantro, creates an addictive flavor profile. By boiling them to finish, you get a dish that strikes the perfect balance between juicy and light.

They are delicious as is, but feel free to serve them with chili sauce or a yogurt dip.

Ingredients (Makes 36 dumplings)
Lamb scraps/small cuts (hand-minced): 250g

Onion (finely minced): 1/2 (approx. 125g)

Cilantro (finely minced): 2 bunches (approx. 25g)

Grated ginger: 12g

Grated garlic: 5g

Garam masala: 1.5 tbsp (approx. 9g)

Salt: 1 tsp (approx. 6g)

Lard or vegetable oil: 25g

Dumpling (Gyoza) wrappers: 36 pcs

Recipe
Prep the Meat: Finely chop the lamb with a knife until it reaches a minced consistency. Finely mince the onion and cilantro.

Mix the Base: In a bowl, combine the minced lamb, salt, lard (or oil), grated ginger, grated garlic, and garam masala. Knead well until the mixture becomes tacky/sticky.

Finish the Filling: Add the minced onion and cilantro to the bowl and mix thoroughly to complete the filling.

Wrap: Place a portion of the filling in a dumpling wrapper. Moisten the edges with water and seal tightly.

Boil: Cook in a large pot of boiling water for about 5 minutes. Once the dumplings float to the surface, remove them and drain well.