LAMB POTSTICKERS RECIPES

Steps:

• Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with 1/4 cup water. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.) Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. Or freeze, for up to two weeks.
• To cook, put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high. A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.
• To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.
• Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates. (Use more oil if necessary.) Serve hot, with sauce.

Steps:

• Mix all the filling ingredients together, cover and leave in the fridge until the dough is ready.To make the dough mix the flour and salt, make a well in the middle and then mix in the oil and half of the boiling water. Using a fork, mix the ingredients and add more water as needed. The dough should come together in a nice ball.On a floured surface knead the dough for a couple of minutes until it is pliable and smooth. A good way of knowing if it’s kneaded enough is to press the dough lightly with your finger, and if it bounces back it’s ready.Cover the dough with a damp cloth and then leave to rest for 30 minutes.In the meantime, make the dipping sauce by adding all the ingredients to a jar, and shaking it until combined. Adjust the acidity with the lime juice and the sweetness with the honey to your liking.When the dough has rested, use a rolling pin, or a pasta roller to roll out the dough. Mine was about 3 mm thick. Cut circles from the dough (I used a 7 cm cutter).Place each cut put of dough on a plate and place a tablespoon of filling in the center, slightly towards the bottom.Using your finger or a pastry brush, wet the outer edge of the pastry and fold it in half. Press it down to make sure the semi-circle is sealed.Wet the outer lip of the dough again and starting at one edge, fold sections of the dough, over the other to create pleats. Feel free to look them up online or to watch tutorial videos and to get creative with it!Heat a non stick pan. When it is piping hot, add a teaspoon of vegetable oil and then pack the potstickers neatly on there with the folds facing up. Turn the heat down and fry the potstickers until golden brown on the bottom.Once they are golden brown, add about 60 ml of hot water, and place a lid on the pan. Leave the potstickers to steam for about 5 – 8 minutes.Serve with some fresh spring onion and the dipping sauce!