Serves: 6 Prep time: 30 mins Cook time: 8 hours
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 for NZ Beef & Lamb, Michael Coughlin shares his tried and true recipe for a lamb shank pot sticker with a delicious black bean sauce.
(A hint from Well Hung, if you are short of time use Lamb Mince instead)
1 Lamb shank
2 cloves garlic cloves, peeled and crushed
1 tsp ginger root, peeled and finely chopped
½ Cinnamon quill
½ tsp sesame oil
50ml soy sauce
30g soft brown sugar
12 spring onions, finely sliced
30ml hoisin sauce
Pot sticker dumplings
24 individual gyoza wrappers Gyoza
Beaten for egg wash
20ml peanut oil
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
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, picked and roughly chopped
For the Lamb Shank
- Combine all the ingredients together in a non-reactive bowl and allow to marinade for 4 hours.
- Place into a small casserole dish, just big enough to contain all the ingredients and braise slowly in a preheated 160°C oven for 4 hours or the meat falls off the bone freely.
For the filling
- Remove the meat from the bone and reserve in a clean bowl and allow to cool.
- Shred the meat slightly and combine with the spring onion and Hoisin sauce.
For the pot sticker dumplings
- Lay out the wrappers on the bench, place a good teaspoon of the filling into the centre of each, egg wash only two of the edges and fold over the one half of the wrapper onto the other to form a triangle.
- Press the edges to seal, place a small drop of egg wash on one of the points at the folded edge and twist around your thumb to meet up with the other point and squeeze together to form the won ton shape.
- Place into a bamboo steamer and stem over boiling water for about 4 minutes.
- Remove from the steamer to a pre-heated pan and with a drizzle of peanut oil allow the pot sticker to crisp a little around the edges, remove, drain and place into serving bowls.
For the dressing
- Place all ingredients into a bowl and whisk together with a fork
- Using a vegetable mandolin or a potato peeler slice long thin ribbons of cucumber, place into a bowl along with the rest of the garnish.
- Dress with 2 tbsp of the dressing arrange over the pot sticker and finish by drizzling more of the dressing over and around, sprinkle generously with the cashews and mint and serve.