Recipe Provided By"Proportional Plate"
- 1.5 pounds ground American lamb
- 1/2 cup scallions, (sliced finely) (1 bunch)
- 4 teaspoon soy sauce or coconut aminos
- 1 tablespoon curry powder
- 1 tablespoon fresh ginger, (finely grated)
- 1 package wonton wrappers, (52 sheets)
- 1.5 tablespoon oil
- 1/2 cup black vinegar or rice vinegar and soy sauce
- 1 tablespoon fresh ginger, (grated)
- 2 tablespoon chili oil
In a medium bowl, mix together the ground lamb, scallions, soy sauce, pepper, and ginger.
In 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).
Fill 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.
Add 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.
Add the dumplings to the pan letting them touch. Crowd the pan. Cook until the bottoms are golden brown, 1-2 minutes.
Cover 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.
Gently peel them from the pan and serve with the dipping sauce.
*The USDA recommends ground lamb reach an internal temperature of 160F.
You 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.