Lamb & Mushroom Sourdough Dumplings

These sourdough lamb and mushroom dumplings bring together the richness of pasture-raised lamb with the earthy depth of mushrooms, all wrapped in a gently fermented sourdough pastry.

The slow-fermented dough creates a delicate wrapper, offering a depth of flavor and digestibility that traditional dumpling skins often lack.
The lamb provides a rich source of amino acids and nourishing fats, while mushrooms offer umami complexity and a host of beneficial compounds that support immune function and gut health.
Lightly sautéed onions and cabbage add natural sweetness and balance, making every bite nourishing and deeply comforting.

Served warm and finished with a scattering of fresh spring onions, these dumplings are perfect for a slow evening meal or a wholesome snack to share with loved ones. They celebrate the beauty of real ingredients, simple preparation, and the time-honored tradition of fermentation.

Makes 15-20 Dumplings

Ingredients

Dough (Sourdough Wrappers)

• 200g organic spelt flour (or bread flour for a chewier texture)

• 100g sourdough discard (unfed)

• 100g warm water

• ½ tsp celtic sea salt

Filling

• 500g pasture-raised lamb mince

• 150g mushrooms, finely chopped

• 1 small onion, finely minced

• 100g cabbage, finely shredded

• 2 cloves garlic, minced

• 1 tsp ginger, grated

• 2 tsp tamari or coconut aminos

• 1 tbsp sesame seeds

• Spring onions, sliced (to serve)

Method

• Mix the flour, sourdough discard, warm water and salt until a rough dough forms.

• Knead for 8-10 minutes until smooth. Cover and rest for at least 1 hour (or up to 4 hours for better stretch).

• In a pan, sauté mushrooms and onions until soft and lightly browned. Allow to cool.

• In a bowl, mix the lamb, cabbage, garlic, ginger, tamari, sesame seeds, and cooled mushroom mixture. Stir vigorously until sticky.

• Roll out and divide dough into small portions (about 15-20 pieces).

• Roll each into a thin round, about 8-10 cm in diameter.

• Place 1 tbsp filling in each wrapper. Fold and seal into pleated half-moons or round pouches.

• Heat oil in a pan, add dumplings, cook until golden on the bottom, then add ¼ cup water, cover, and steam for 5-7 minutes.

• Serve with a dipping sauce of tamari, a splash of apple cider vinegar, and sprinkle of freshly cut spring onions.