Chefs Chris Greve, Kevin ryan and Jamie Evanoff Steamed lamb dumplings with orange blossom ponzu
- Prep time 30Min
- Cook time 20Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Shank
- Serves 0
These tender lamb dumplings are infused with ginger and garlic, crisped in a pan, and served with a fragrant orange blossom ponzu sauce and fresh cucumber garnish.
Ingredients
Grassfed Aussie lamb shanks Stock:
- Scallions (spring onions)
- Ginger
- Garlic
- 8 gyoza wrappers (dumpling wrappers)
- Vegetable oil
Sauce:
- 120 ml reduced-salt soy sauce
- 120 ml orange blossom water
- Seasoned rice wine vinegar
Garnish:
- Shredded Napa cabbage
- 1 cucumber, thinly sliced on a mandoline
Method
- Infuse the stock with the spring onions, ginger, and garlic, then braise the lamb shanks using a traditional method until tender but not flaky, to yield 450 g of meat. Reserve the braising liquid.
- Moisten the shredded meat with some of the reserved liquid and season with additional garlic and ginger.
- Make the dumplings, using 60 g of meat for each wrapper and crimping the edges to seal.
- In a wide pan, add some vegetable oil, then place the dumplings in the pan. Cover them with water, bring to a boil, and cook for about 10 minutes.
- Pour off any leftover water and reduce the heat to medium-high. Allow the dumplings to brown and crisp on both sides.
- Stir together the soy sauce and orange blossom water. Stir in rice vinegar to taste.
- Serve two dumplings on a bed of shredded Napa cabbage with 60 ml of sauce and rolled cucumber for garnish.
