Lamb’s brains-and-spinach dumplings with crispy pork sausage, green onions and green garlic ginger relish

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

Lamb’s brains have a gorgeous, creamy texture and subtle flavour that beg to sit with some lively company. This dish is our most popular offal item at the Restaurant — its depth of flavours and textures make it a meat-lover’s delight.

Look for gow gee wrappers and Thai pork sausages in Asian food stores.


  • 6 sets lamb’s brains
  • sea salt
  • water
  • 6 teaspoons


  1. Soak brains overnight in lightly salted water, refrigerated. Peel away all membrane and remove any blood, separating the lobes in the process to give you 12 pieces. Soak again for 1 hour in fresh water, then drain. Poach soaked brains very gently in clean water with a pinch of salt for 5 minutes until just firm, then remove with a slotted spoon to drain on paper towel.</