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Serving Size: Makes 12 servings Prep Time: 1 hour Cook Time: 30 minutes Ingredients: 1 pound boneless lamb leg, trimmed 4 cups shredded Napa cabbage 2 teaspoons salt 2 cloves garlic, chopped 1 tablespoon grated gingerroot 1/2 red onion, chopped 1 tablespoon sherry 2 tablespoons soy sauce 1/2 jalapeno pepper, seeds removed 2 eggs, divided 2 8-ounce packages wonton wrappers vegetable oil, as needed Instructions: Cut meat into cubes and refrigerate. Shred cabbage and toss with salt in a bowl. Let sit for 1/2 hour and place in cheesecloth, squeezing out excess liquid. In food processor, combine cabbage, garlic, gingerroot, onion, sherry, soy sauce, jalapeno and one egg; process to chop. Add lamb and pulse until mixture looks like sausage. Place wrappers on a cutting board. Beat remaining egg and paint the edges of each wrapper. Put 1/2 tablespoon of the mixture in the middle of each wrapper. Fold in half, then crimp the edge. Repeat preparing all potstickers. Heat vegetable oil in a large saute pan. Place a few potstickers into the pan without crowding the pan. Cook until the bottoms are browned. Pour some water into the pan and cover quickly. Steam the dumplings for 3 to 5 minutes. Remove from pan and keep warm. Repeat process preparing all potstickers. To serve: If desired, serve with Chipotle oil and mint vinegar. Back to Recipes |
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