MLA Gyoza lamb pot stickers
- Prep time 40Min
- Cook time 10Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Ground
- Serves 30
These delicious lamb-filled gyoza pot stickers are served with a refreshing pickled ginger salad and your choice of tangy dipping sauces for a perfect bite-sized treat.
Ingredients
- 450g Australian lamb, ground to medium to fine
- 240g 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
- 360ml stock for steaming
To Serve:
- Teriyaki dipping sauce
- Black vinegar
- Fresh chili
- Kecap manis (sweet chili sauce)
Pickled Ginger Salad:
- 120g pickled pink ginger slices
- 1 small cucumber, finely sliced
- ¼ honeydew melon, finely sliced
- 1 handful snow pea shoots
- 120g cilantro leaves
- 2 tablespoons sushi seasoning
Method
- 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.
