Dumplings are one of the world's perfect foods. A thin wrapper. A juicy filling. A dipping sauce. Simple, satisfying, and endlessly varied.
But if you eat halal, finding proper Chinese dumplings in London has always been frustrating. Most dumpling houses use pork. Most don't have halal certification. And the few that claim to be halal-friendly often can't prove it.
The dumpling problem for halal diners
Traditional Chinese dumplings - jiaozi, shumai, bao - almost always contain pork. It's the default filling in most Chinese kitchens. Even "chicken" or "prawn" dumplings are often prepared alongside pork products, making cross-contamination a real concern.
That's why a fully halal kitchen matters. Not a halal option in a non-halal kitchen. A kitchen where everything is halal.
Our dumplings at The Greedy Sheep
At The Greedy Sheep, every dumpling is made in our 100% halal kitchen. No pork on the premises. No cross-contamination risk.
Pan-Fried Dumplings Golden, crispy bottoms with a juicy lamb filling. These are [our best-sellers](/menu). The contrast between the crunchy base and the tender wrapper is what makes them addictive.
Steamed Bao Buns Fluffy, cloud-like steamed buns filled with seasoned lamb and aromatic spices. Soft, pillowy, and incredibly satisfying.
Chilli Oil Wontons Silky wonton wrappers filled with spiced meat, swimming in a pool of fiery chilli oil. If you like heat, these are for you.
Why our dumplings taste different
We use lamb - not pork - as our primary filling. This isn't just about halal compliance. Lamb brings a richness and depth that pork simply can't match. Combined with cumin, five-spice, and fresh ginger, our dumplings taste like they belong on the streets of Xi'an.
Come try them
The Greedy Sheep, 8 Little Newport Street, Chinatown. Open 12pm-10pm daily. You won't need a booking, but you will need an appetite.
