Lamb Shank Pot Sticker Dumplings
Delicious pan fried gyoza dumplings
6
Serves
30 mins
Prep Time
8 hrs
Cook Time
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.
Rate this recipe
Share
Casserole/Slow,
Freezer-Friendly,
Family Favourites,
Special Occasion & Entertaining,
Dinner,
Lunch,
Everyday,
National Lamb Day,
Ingredients
Lamb shank
1 Quality Mark lamb shank
2 garlic cloves
crushed
2cm fresh ginger
peeled and finely chopped
1 star-anise
½ cinnamon quill
i
½ tsp sesame oil
50ml soy sauce
30g soft brown sugar
Filling
12 spring onions
finely sliced
30ml hoisin sauce
Pot sticker dumplings
24 gyoza wrappers
1 egg
Beaten for egg wash
20ml peanut oil
Dressing
1 tbsp black beans
salted and soaked in water for 2 hours.
1 tbsp sweet chili sauce
100ml soy sauce
50ml sherry vinegar
200ml peanut oil
To serve
1 small cucumber
2 spring onions
thinly sliced on an angle
watercress
picked and washed
1 red capsicum
cut into small diced ribbons
½ cup peanuts
toasted and roughly chopped
½ cup fresh mint leaves
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.
Start Timer
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 2 1/2-3 hours or the meat falls off the bone freely. Add a little water during cooking if needed.
Start Timer
Related recipes
Back to all recipes
15 mins prep |
1 hrs cook
Reverse Seared Tomahawk Steak
20 mins prep |
10 mins cook
Barbecued Moroccan Lamb Fillet
1 hrs 20 mins prep |
30 mins cook
French Onion Soup Beef Dumplings
10 mins prep |
3 hrs cook
Osso Buco in Red Wine Sauce with Cauliflower Mash
