Lunar New Year at Sunda New Asian recipes

Founder Billy Dec and Chef Mike Morales share a recipe for Cumin Lamb Dumplings.
Updated: Feb. 10, 2022 at 12:30 PM CST
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Cumin Lamb Dumplings


Serving Size: 20-24 Dumplings

  • 1 pound ground lamp
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons mushroom soy
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon ginger minced
  • 1/4 cup scallions
  • 1 tablespoon cumin ground
  • 3 each egg
  • 1/2 cup pickled mustard greens chopped
  • 1/4 cup shallots, minced
  • 1 tablespoon white pepper
  • egg wash
  • 1 package square wonton wrapper


  1. In a bowl add all ingredients and mix vigorously
  2. Place a tablespoon of filling into the center of the wrapper. Moisten edges of wrapper and fold edge to edge, press on the side to remove air. Then fold into a ring shape.
  3. Cover and place in freezer until ready to use.
  4. Place 5 dumplings into steamer and cook for 8 minutes until done using a perforated pan
  5. Place 4 ounces of the ginger vinaigrette in a medium-sided bowl, arrange dumplings in the bowl, add chopped mustard greens around the plate, drizzle chili crisp on top of dumplings
  6. Garnish with cilantro

If you don’t have a steamer, place dumplings in a pan with a little bit of oil. Once you get a nice sear on one side, add enough water to cover the dumplings halfway and bring it to a simmer until all the water has evaporated and the dumplings are done (internal temperature should reach 165 degrees.

Pickled Mustard Greens


  • 1/4 cup rice vinegar
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 each red chili chopped
  • 1/2-pound mustard greens
  • 3 each garlic clove, sliced
  • 1 each shallot, sliced


  1. Combine 2 cups water, vinegar, salt, sugar and bring to a boil, then set aside
  2. Add chili, garlic, shallots and chopped mustard greens into a container
  3. Pour hot brine over mixture and set aside, once cool place in the cooler.

Ginger Vinaigrette


  • 1 cup soy sauce (regular)
  • 1/4 cup canola oil
  • 1/2 cup rice wine vinegar
  • 2 tablespoon lemon juice
  • 1/4 cup sugar
  • 1/2 bunch scallions, sliced
  • 1 teaspoon garlic
  • 1 tablespoon ginger


  1. Combine all ingredients in a bowl and mix until incorporated.
  2. Set aside.

Chili Crisp


  • 2 cup canola oil
  • 1/4 cup fried shallots
  • 1/4 cup fried garlic
  • 1 teaspoon sugar
  • 1-1/2 teaspoon kosher salt
  • 1/3 cup crushed red chili pepper (arbol)
  • 1/3 cup crushed ancho chilis
  • 1/3 cup crushed passila
  • 3 tablespoons sesame seeds
  • 1 teaspoon Sichuan peppercorns
  • 1 teaspoon Star anise
  • 1 teaspoon cumin
  • 1 teaspoon mushroom powder
  • 1 teaspoon MSG


  1. Heat oil in a pot, bring to 375 degrees
  2. Take the dried chilis and remove tops and seeds, place chilis in a food processor or spice grinder
  3. Place the rest of the ingredients in a bowl, and pour hot oil mixture over
  4. Store and cool

Chili Crisp is also readily available at any Asian grocery store.

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