Lamb shank pot sticker dumplings

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 2 1/2-3 hours or the meat falls off the bone freely. Add a little water during cooking if needed.

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.

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.

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.