After a recent venture to Vancouver, I found myself with a renewed enthusiasm for dumplings. Inspired, I studied Steamy Kitchen’s recipe for pork and shrimp potstickers and developed some ideas on how the recipe could be tweaked for lamb. I then headed off to the local grocery store in search of my key ingredient: wonton wrappers. Did you know that you cannot buy wonton wrappers in the Wood River Valley? Perhaps I was overly optimistic considering that I reside in Idaho. I did find some frozen spring roll wrappers, and decided to make do with available resources. I stuck with the general potsticker strategy of pan frying, steaming and pan frying again, although this would probably horrify grandmothers all over Asia. The final result was not beautiful, but it certainly was tasty. I can’t wait for my next venture to an Asian market to pick up wonton wrappers and create some lamb potstickers that taste just as good, but look a little better.

Filling

  • 1 lb Lava Lake ground lamb
  • 1 tbsp minced garlic
  • 1 tbsp grated ginger
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 chopped scallions

Slurry

  • 2 tbsp water
  • 2 tbsp cornstarch

Dipping Sauce

  • 1 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 1 scallion, chopped
  • 1 tsp sesame oil

To Cook

  • 1 tbsp oil
  • 1/2 cup chicken stock

In a bowl, mix together lamb, garlic, ginger, soy sauce, sesame oil and scallions. In a small bowl, mix together water and cornstarch. This will act as the glue for your spring rolls.

Take out one spring roll wrapper. Place about two tablespoons of filling in the shape of a triangle in the lower half of the sheet.

Roll up your spring roll, tucking in the edges as you go. Dip your fingers in the slurry, and use to glue the edges to the roll.

Use the slurry to glue the final corner to your roll. Repeat this process until you’ve used all of the lamb.

Mix together soy sauce, rice wine vinegar, scallions and sesame oil.

Heat up a pan over medium-high heat with about a tablespoon of oil. Place spring rolls in the pan and cook until lightly browned on each side.  Add the chicken stock to the pan and immediately cover (this will be loud and hot). Steam spring rolls until no liquid remains. Remove lid and allow spring rolls to crisp up again.

Serve with dipping sauce!

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