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    Home » Recipes » Lamb

    Lamb Potstickers

    Published: Mar 5, 2021 Modified: Mar 5, 2021 by Candice

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    Two dumplings in a small steamer.
    The inside of a meat filled dumpling.
    Two dumplings in a small steamer.
    Dumpling dinner with sides.
    The inside of a meat filled dumpling.
    Pouring water into a pan to steam dumplings.
    The inside of a meat filled dumpling.

    I know that I have a lot of food favorites, but when I say that making and eating potstickers is the absolute best, I really mean it. Every week my husband and I make the filling, and spend time together chatting and folding a 52-pack of gyoza potstickers. We always make a ton of potstickers (that we manage to get through in a few days!)

    This recipe is part of an ongoing partnership with the American Lamb Board, my go-to resource for education and expertise on American lamb. All thoughts and opinions are my own.

    Dumpling dinner with sides.

    I’ve used all kinds of fillings for my potstickers, traditional and non-traditional. And this one takes one of my favorite ingredients, ground lamb, and creates a non-traditional potsticker you will fall in love with the moment you try them. These are my Lamb Potstickers!

    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Why Cook with Ground American Lamb
    3 Ingredients & Substitutions
    4 How to Make Lamb Potstickers
    5 What to Serve with Them
    6 Ground Lamb FAQs
    7 More Ground Lamb Recipes
    8 Lamb Potstickers

    This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    Why this Recipe Works

    Potstickers are a very versatile dish. They’re a tasty option for dinner or appetizer, or as an addition to a larger meal. They’re easy to make in bulk, and it’s fun to fold the gyoza wrappers with your family.

    You can use this recipe to steam or boil the potstickers, depending on your preference. The directions in this recipe use the potsticker method that crisps up the bottom, then adds water to steam them so they are perfectly cooked.

    These potstickers work great as a part of a snack dinner. This is where I put together some appetizers and snacks to have a fun pick-and-choose meal. It’s almost like a gourmet tasting dinner or a fun spin on tapas! Try it out if you haven’t already.

    If you’re like me and you’re crazy for potstickers, try some of my other awesome fillings!

    • Seafood Potstickers
    • Purple Sweet Potato & Cabbage Dumplings
    • Vegetable Dumplings - Potstickers w/ Any Veggies

    Why Cook with Ground American Lamb

    It’s delicious, versatile, and is more budget friendly than some of the pricier cuts.

    Cooking with ground lamb is easy, and similar to cooking with other ground meats you are used to cooking, like ground beef. The USDA guidelines for cooking ground meat recommend cooking to an internal temperature of 160 °F. I recommend using a meat thermometer to always make sure you’re cooking to the correct temperature.

    I like to enjoy lamb as a part of my plant-centered, sustainable diet. As a little flavor goes a long way, using lamb on occasion is a great way to enjoy a high-quality, premium protein.

    Ingredients & Substitutions

    Ingredients to make wonton dumplings.

    scallions - also known as green onion. If you must, you can substitute with finely diced shallot.

    soy sauce - you can substitute with coconut or liquid aminos.

    curry powder - if you don’t have curry powder on hand, you can use a combination of cumin, coriander, chili powder, and turmeric.

    wonton wrappers - found in the frozen section of the supermarket. I purchase them at an Asian grocery store and make sure to keep them on hand always. You can substitute with gyoza wrappers, but they are usually thicker and may rip more easily.

    black vinegar - a Chinese vinegar that mimics balsamic vinegar, but with a different sweetness. Although the following substitution doesn’t quite match the flavor, it does work great in this recipe: rice vinegar and soy sauce.

    How to Make Lamb Potstickers

    First, in a medium bowl, mix together the potsticker filling of ground lamb, scallions, soy sauce, and curry powder.

    Ground meat mixture.

    In a small bowl, mix together the ingredients for the dipping sauce. I'm sharing my personal preference in ratios, but use as much or as little ginger and chili oil as you'd like.

    Fill each wonton wrapper with 1 tablespoon of the lamb filling. Brush the edges lightly with water using your finger. Pleat or fold them as you like, and then press them firmly to seal. See detailed instructions here.

    Folded dumplings on a sheet pan.

    You can steam, boil, or do a combination depending on your preference. Following are the instructions to make them potstickers: Add 1.5 tablespoons of flavorless oil (like vegetable or sunflower) in a non-stick pan, making sure the bottom of the pan is completely covered with oil. Turn the heat to medium-high.

    Add the dumplings to the pan, letting them touch each other. Don’t be afraid to crowd the pan. Cook until the bottoms are golden brown, which should take 1-2 minutes.

    Cover the bottom of the pan with ¼ inch of water and immediately cover with the lid. Cook until the water is just barely gone, which should take 4-5 minutes.

    Pouring water into a pan to steam dumplings.

    Remove the lid to the pan, then gently peel the potstickers from the pan. Your potstickers are ready to serve with the dipping sauce!

    The inside of a meat filled dumpling.

    What to Serve with Them

    Remove the lid to the pan, then gently peel the potstickers from the pan. Your potstickers are ready to serve with the dipping sauce!

    Ground Lamb FAQs

    What spices go with lamb?

    I love pairing lamb with classic flavors like garlic, dried rosemary, oregano and thyme. Herbes de Provence is also perfect for seasoning lamb. Herbes de Provence is a spice blend, usually containing Provence spices like thyme, basil, rosemary, tarragon, savory, marjoram, oregano and often a touch of lavender.
    Cumin is a great match for lamb as it echoes the earthy, rich flavors. One last flavor I like to pair with lamb is mint! It’s so sharp and refreshing, perfect flavor of lamb. These spice options really complement the natural flavor of the meat, and don’t overpower it.

    Two dumplings in a small steamer.

    More Ground Lamb Recipes

    If you love this recipe, you should check out the other great lamb recipes on Proportional Plate. Here are some of my favorites that use ground lamb:

    • Dolmeh Felfel | Persian Stuffed Peppers
    • Curry Lamb Burger Gyros w/ Cactus Pear Yogurt
    • Lamb Stuffed Piquillo Peppers with Avocado Lime Sauce

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    Dumpling dinner with sides.
    Print Recipe
    5 from 2 votes

    Lamb Potstickers

    This potsticker recipe takes one of my favorite ingredients, ground lamb, and creates a non-traditional potsticker you will fall in love with the moment you try them.
    Prep Time40 mins
    Cook Time10 mins
    Total Time50 mins
    Course: Appetizer, Main
    Cuisine: American, Asian, Middle-Eastern
    Diet: Kosher
    Servings: 4
    Calories: 936kcal
    Author: Candice

    Equipment

    • Non-Stick Pan

    Ingredients

    • 1.5 lb. ground American lamb
    • ½ cup scallions finely sliced, ~1 bunch
    • 4 teaspoon soy sauce or coconut aminos
    • 1 tablespoon curry powder
    • 1 tablespoon fresh ginger finely grated
    • 1 package wonton wrappers ~52 sheets
    • 1.5 tablespoon oil
    • water

    Dipping Sauce

    • ½ cup black vinegar or rice vinegar and soy sauce
    • 1 tablespoon fresh ginger grated
    • 2 tablespoon chili oil

    Instructions

    • In a medium bowl, mix together the ground lamb, scallions, soy sauce, pepper, and ginger.
    • In a small bowl, mix together the dipping sauce ingredients. I'm sharing my personal preference in ratios, but use as much or as little ginger and chili oil as you'd like.
    • Fill each wonton wrapper with 1 tablespoon of filling. Brush the edges lightly with water on your finger. Pleat or fold as you please. Press firmly to seal.
    • Add 1.5 tablespoon of flavorless oil in a non-stick pan making sure the bottom of the pan is covered with oil. Turn the heat to medium-high.
    • Add the dumplings to the pan letting them touch. Crowd the pan. Cook until the bottoms are golden brown, 1-2 minutes.
    • Cover with ¼ inch of water and immediately cover with the lid. Cook until the water is just barely gone, 4-5 minutes. Remove the lid.
    • Gently peel them from the pan and serve with the dipping sauce.

    Notes

    You do not want to overcook lamb potstickers or they will be dry. Steam or boil dumplings for 6 minutes. Or, you can sear potstickers for 1-2 minutes, then steam them for 4-5 minutes as explained in this recipe.

    Nutrition

    Calories: 936kcal | Carbohydrates: 68g | Protein: 40g | Fat: 54g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1083mg | Potassium: 555mg | Fiber: 3g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 7mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!
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    Candice Walker

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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