Looking for delicious recipes for natural lamb? Check out our tasty recipe for Gyoza Lamb Pot Stickers from the experts at Australian Lamb.
1 pound Australian lamb, ground to medium to fine
1 cup Chinese cabbage, finely shredded
½ teaspoon sesame oil
2 teaspoons kecap manis (sweet soy sauce)
3 scallions with green tops, finely chopped
1 tablespoon fresh ginger, grated
¼ teaspoon white pepper
30 gyoza wrappers
oil for frying
1½ cups stock for steaming
teriyaki dipping sauce
kecap manis (sweet chili sauce)
Pickled Ginger Salad:
½ cup pickled pink ginger slices
1 small cucumber, finely sliced
¼ honeydew melon, finely sliced
1 handful snow pea shoots
½ cup cilantro leaves
2 tablespoons sushi seasoning
In a large bowl combine the Australian ground lamb, cabbage, sesame oil, kecap manis, scallions, ginger and white pepper. Mix well.
Brush gyoza wrapper with a little water around the edges and place a small spoonful of mixture into the centre of the wrapper. Gather edges and press to secure the edges. Repeat with remaining mixture and wrappers.
Heat a little oil in a non-stick pan over a medium heat and brown the pot stickers 10 at a time. Add ¼ cup of stock to the pan, cover and steam until liquid has evaporated. Repeat with remaining gyoza.
Toss together the prepared salad ingredients and sushi seasoning.
To Serve: Serve gyoza hot with pickled ginger salad and dipping sauce.