Recipe provided by "Proportional Plate"
Courtesy of American Lamb Board
Prep Time40 minsCook Time10 minsTotal Time50 mins
1.50 ground American lamb
0.50 cup scallions, (sliced finely) (1 bunch)
4 tsp soy sauce or coconut aminos
1 tbsp curry powder
1 tbsp fresh ginger, (finely grated)
1 package wonton wrappers, (52 sheets)
1.50 tbsp oil
1 Water
Dipping Sauce
0.50 cup black vinegar or rice vinegar and soy sauce
1 tbsp fresh ginger, (grated)
2 tbsp chili oil
1In a medium bowl, mix together the ground lamb, scallions, soy sauce, pepper, and ginger.
2In a small bowl, mix together the dipping sauce ingredients. (I am sharing my personal preference in ratios, but use as much or as little ginger and chili oil as you'd like).
3Fill each wonton wrapper with 1 tablespoon of filling. Brush the edges lightly with water on your finger. Pleat or fold as you please. Press firmly to seal.
4Add 1.5 tablespoons of flavorless oil in a non-stick pan making sure the bottom of the pan is covered with oil. Turn the heat to medium-high.
5Add the dumplings to the pan letting them touch. Crowd the pan. Cook until the bottoms are golden brown, 1-2 minutes.
6Cover with 1/4 inch of water and immediately cover with the lid. Cook until the water is just barely gone, 4-5 minutes*. Remove the lid.
7Gently peel them from the pan and serve with the dipping sauce.
Notes
8*The USDA recommends ground lamb reach an internal temperature of 160F.
9You do not want to overcook lamb potstickers or they will be dry. Steam or boil dumplings for 6 minutes. Or, you can sear potstickers for 1-2 minutes, then steam them for 4-5 minutes as explained in this recipe.
Ingredients
1.50 ground American lamb
0.50 cup scallions, (sliced finely) (1 bunch)
4 tsp soy sauce or coconut aminos
1 tbsp curry powder
1 tbsp fresh ginger, (finely grated)
1 package wonton wrappers, (52 sheets)
1.50 tbsp oil
1 Water
Dipping Sauce
0.50 cup black vinegar or rice vinegar and soy sauce
1 tbsp fresh ginger, (grated)
2 tbsp chili oil
Directions
1In a medium bowl, mix together the ground lamb, scallions, soy sauce, pepper, and ginger.
2In a small bowl, mix together the dipping sauce ingredients. (I am sharing my personal preference in ratios, but use as much or as little ginger and chili oil as you'd like).
3Fill each wonton wrapper with 1 tablespoon of filling. Brush the edges lightly with water on your finger. Pleat or fold as you please. Press firmly to seal.
4Add 1.5 tablespoons of flavorless oil in a non-stick pan making sure the bottom of the pan is covered with oil. Turn the heat to medium-high.
5Add the dumplings to the pan letting them touch. Crowd the pan. Cook until the bottoms are golden brown, 1-2 minutes.
6Cover with 1/4 inch of water and immediately cover with the lid. Cook until the water is just barely gone, 4-5 minutes*. Remove the lid.
7Gently peel them from the pan and serve with the dipping sauce.
Notes
8*The USDA recommends ground lamb reach an internal temperature of 160F.
9You do not want to overcook lamb potstickers or they will be dry. Steam or boil dumplings for 6 minutes. Or, you can sear potstickers for 1-2 minutes, then steam them for 4-5 minutes as explained in this recipe.
