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.
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!
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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!
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
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.
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.
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 1/4 inch of water and immediately cover with the lid. Cook until the water is just barely gone, which should take 4-5 minutes.
Remove the lid to the pan, then gently peel the potstickers from the pan. Your potstickers are ready to serve with the dipping sauce!
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
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.
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:
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Lamb Potstickers
Equipment
Ingredients
- 1.5 lb. ground American lamb
- 1/2 cup scallions finely sliced, ~1 bunch
- 4 tsp soy sauce or coconut aminos
- 1 tbsp curry powder
- 1 tbsp fresh ginger finely grated
- 1 package wonton wrappers ~52 sheets
- 1.5 tbsp oil
- water
Dipping Sauce
- 1/2 cup black vinegar or rice vinegar and soy sauce
- 1 tbsp fresh ginger grated
- 2 tbsp 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 tbsp of filling. Brush the edges lightly with water on your finger. Pleat or fold as you please. Press firmly to seal.
- Add 1.5 tbsp 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 1/4 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.
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