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Number of pax: 8 pax   Cooking duration: 30 minutes


1 tablespoon oil
A (Chopped):  
300 g lamb, a bit of fat removed & minced
1 carrot, chopped
1 piece shiitake mushroom, soaked and chopped
½ inch ginger
1 small onion
2 cloves garlic
B (Seasoning):  
2 tablespoon MAGGI® Oyster Sauce
1 tablespoon light soy sauce
1/2 teaspoon dark soy sauce
2 teaspoon black vinegar
1 teaspoon sugar
1 teaspoon cumin
1 pack dumpling skin


1. Chop ingredients A in a chopper or by hand. Mix together in a bowl.


2. Add ingredients B into the bowl. Using your hands, mix ingredients A and B until well combined.


3. Place a dumpling skin on the palm of your hand. Scoop 1 teaspoon of the lamb filling onto the centre of each dumpling skin.


4. Wet the edges of the dumpling skin with a bit of water to wrap it. Repeat the process until you’re done with the filling.


5. Heat pan and add 1 tablespoon of oil. Place the dumplings on the pan, on medium heat.


6. Pour in 100 ml water and cover the pan with a lid. Let it steam until the water dries up.


TIPS: For a more balanced snack, blend in celery or Chinese chestnuts into the filling.


HACK: For easier preparation, the filling can be prepared beforehand or you can make the dumplings and freeze them.


Nutritional Info

Energy 86 Kcal

Protein 7g

Fat 2g

Carbs 10g

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