Chefs Chris Greve, Kevin ryan and Jamie Evanoff Steamed lamb dumplings with orange blossom ponzu

  • Prep time 0Min
  • Cook time 0Min
  • Technique Pan Fry / Saute
  • Meat Lamb
  • Cut Shank
  • Serves 0

Steamed lamb dumplings with orange blossom ponzu as concepted by Chefs Chris Greve, Kevin Ryan and Jamie Evanoff at True Aussie Beef & Lamb's culinary immersion in Miami. Recipe has not been tested in our kitchens.


Grassfed Aussie lamb shanks

  • stock
  • scallions
  • ginger
  • garlic

8 gyoza wrappers

Vegetable oil


  • ½ cup less-sodium soy sauce
  • ½ cup orange blossom water
  • seasoned rice wine vinegar


  • Napa cabbage, shredded
  • 1 cucumber, thinly sliced on a mandoline


1. Infuse the stock with scallions, ginger, and garlic and braise the shanks using a traditional method until tender but not flaky, to yield 1 pound meat. Reserve the braising liquid.

2. Moisten the shredded meat with some of the reserved liquid and season with additional garlic and ginger. Make dumplings, using 2 ounces meat for each wrapper and crimping the edges to seal.

3. In a wide pan, add some oil, then the dumplings, and cover them with water. Bring them 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.

4. Stir together the soy sauce and orange blossom water. Stir in rice vinegar to taste.

5. Serve two dumplings on a bed of cabbage with ¼ cup sauce and rolled cucumber for garnish.