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Lamb Shank Pot Sticker Dumplings

Delicious pan fried gyoza dumplings

6

Serves

30 mins

Prep Time

8 hrs

Cook Time

Michael Coughlin

Recipe author

Michael Coughlin

Homemade pot sticker gyoza dumplings are so versatile--you can fill them with anything you want and as full as you want. And the play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. Platinum Ambassador Chef, Michael Coughlin shares his tried and true recipe for a lamb shank pot sticker with a delicious black bean sauce.

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Lamb Shank Pot Sticker Dumplings

Ingredients

Lamb Shank

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1 Quality Mark lamb shank

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2 garlic cloves

crushed

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2cm fresh ginger

peeled and finely chopped

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1 star-anise

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½ cinnamon quill

i

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½ tsp sesame oil

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50ml soy sauce

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30g soft brown sugar

Filling

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12 spring onions

finely sliced

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30ml hoisin sauce

Pot Sticker Dumplings

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24 gyoza wrappers

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1 egg

Beaten for egg wash

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20ml peanut oil

Dressing

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1 Tbsp black beans

salted and soaked in water for 2 hours.

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1 Tbsp sweet chili sauce

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100ml soy sauce

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50ml sherry vinegar

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200ml peanut oil

To Serve

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1 small cucumber

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2 spring onions

thinly sliced on an angle

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watercress

picked and washed

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1 red capsicum

cut into small diced ribbons

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½ cup peanuts

toasted and roughly chopped

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½ cup mint leaves

picked and roughly chopped

Method

For The Lamb Shank

For The Filling

For The Pot Sticker Dumplings

For The Dressing

To Serve

1

Combine all the ingredients together in a non-reactive bowl and allow to marinade for 4 hours.

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2

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.

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More info

Nutrition Information per Serving (299.0g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

3289.3 kJ (785.7 kCal kcal)

Protein

33.0g

Total Fat

57.0g

Saturated Fat

14.8g

Carbs

34.0g

Sugars

9.0g

Sodium

2143mg

Iron*

4.5mg

* Percentage of recommended daily intake (Aust/NZ)