Lamb Shank Pot Sticker Dumplings Recipe

Servings: 6
Prep Time: 30 minutes
Cook Time: 8 hours

Nothing is more enjoyable than a pot sticker gyoza packed with flavorful New Zealand grass-fed lamb. Chef Michael Coughlin shared his tried-and-true recipe that makes for a truly unique experience. With the crispy, crunchy bottom and tender lamb shank filling, these dumplings will have you running back for more. Don’t forget to dip the dumplings in the delicious black bean sauce!

Tip: If you don’t have a bamboo steamer, you can use a metal steamer basket. Just spray the basket with a nonstick cooking spray before placing the dumplings inside.

Ingredients:

For the Lamb: 

1 New Zealand grass-fed lamb shank, about 1 lb. (Tip: look for the Taste Pure Nature logo)
2 garlic cloves, crushed
3 1/2 tablespoons soy sauce
2 1/2 tablespoons brown sugar
1 teaspoon fresh ginger, finely chopped
1/2 teaspoon sesame oil
1 star-anise
1 cinnamon stick

For the Filling: 

12 spring onions, finely sliced
2 tablespoons hoisin sauce

For the Dumplings:

24 gyoza wrappers
1 egg, beaten
1 1/2 tablespoon peanut oil

For the Dressing: 

1 tablespoon black beans, salted and soaked in water for 2 hours
3/4 cup peanut oil
7 tablespoons soy sauce
3 1/2 tablespoons sherry vinegar
1 tablespoon sweet chili sauce

To Serve: 

1 small cucumber, sliced into ribbons
2 spring onions, thinly sliced
1 red bell pepper, sliced
Watercress
1/2 cup peanuts, toasted and roughly chopped
1/2 cup fresh mint, roughly chopped

Directions:

For the Lamb:

1. In a large bowl, combine all ingredients and let marinate for 4 hours.
2. Preheat oven to 325⁰ F. Transfer marinated ingredients into a small casserole dish and bake for 4 hours, or until the meat falls from the bone freely.
3. Remove meat from the bone and allow to cool in a clean bowl.

For the Filling:

4. Using two forks, shred the meat and combine with the spring onions and hoisin sauce.

For the Dumplings:

5. Place a heaping teaspoon of filling into the center of each wrapper.
6. Egg wash the edges of the wrapper. Fold the bottom half up to form a half moon. Crimp the edges to seal.
7. Place into a bamboo steamer and steam over boiling water for about 4 minutes.
8. Pre-heat a pan with a drizzle of peanut oil, over medium heat.
9. Remove dumplings from the steamer. Place in pan and allow the pot sticker to crisp around the edges.
10. Remove crisped dumplings from the pan and place into serving bowls.

For the Dressing:

11. In a small bowl, whisk together all ingredients.

To Serve:

12. In a bowl, add the cucumber, spring onions, watercress, and red bell pepper and dress with 2 tablespoons of the black bean dressing.
13. Arrange the pot stickers on top and drizzle more dressing, if desired.
14. Sprinkle generously with the peanuts and mint and then serve.