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Lamb Shank Pot Sticker Dumplings

Delicious pan fried gyoza dumplings

6

Serves

30 mins

Prep Time

8 hrs

Cook Time

Michael Coughlin

Recipe author

Michael Coughlin

Homemade pot sticker gyoza dumplings are so versatile--you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. Platinum Ambassador Chef, Michael Coughlin shares his tried and true recipe for a lamb shank pot sticker with a delicious black bean sauce.

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Casserole/Slow,

Freezer-Friendly,

Family Favourites,

Special Occasion,

Dinner,

Lunch,

Everyday,

Ingredients

Lamb shank

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1 Quality Mark lamb shank

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2 cloves garlic cloves

peeled and crushed

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1 tsp ginger root

Peeled and finely chopped

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1 star-anise

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½ Cinnamon quill

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½ tsp sesame oil

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50ml soy sauce

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30g soft brown sugar

Filling

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12 spring onions

Finely sliced

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30ml hoisin sauce

Pot sticker dumplings

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24 individual gyoza wrappers Gyoza

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1 egg

Beaten for egg wash

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20ml peanut oil

The dressing

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1 tbsp black beans

Salted and soaked in water for 2 hours.

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1 tbsp sweet chili sauce

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100ml soy sauce

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50ml sherry vinegar

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200ml peanut oil

To serve

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1 small cucumber

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2 spring onions

Thinly sliced on an angle

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watercress

Picked and washed

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1 red capsicum

cut into small diced ribbons

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½ cup peanuts

Toasted and roughly chopped

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½ cup fresh mint

Picked and roughly chopped

Method

For the lamb shank

For the filling

For the pot sticker dumplings

For the dressing

To serve

1

Combine all the ingredients together in a non-reactive bowl and allow to marinade for 4 hours.

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2

place into a small casserole dish, just big enough to contain all the ingredients and braise slowly in a preheated 160°C oven for 4 hours or the meat falls off the bone freely.

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