Lamb Ginger Pot Stickers with a Ponzu

Dipping Sauce

Total: 40 min

Active: 40 min

Yield: 20 pot stickers

Level: Intermediate

Ingredients

Dipping Sauce:

1/4 cup soy sauce

1/4 cup ponzu vinegar

1 tablespoon black vinegar

1 teaspoon sambal

1 1/2 tablespoons brown sugar

Pot Stickers:

Vegetable oil, for frying

8 ounces ground lamb

1 1/2 tablespoons ginger, minced

1 bunch scallions, small-diced

Kosher salt and freshly cracked black pepper

20 wonton wrappers
Directions

For the dipping sauce: In a small bowl, whisk together the soy sauce, ponzu vinegar, black vinegar,
sambal and brown sugar until the sugar is dissolved, about 1 minute.

For the pot stickers: Fill a large, deep skillet just under halfway with oil and heat to 350 degrees F.

In a large bowl, mix together the lamb, ginger, scallions and 2 teaspoons each salt and pepper. Fill each
wonton wrapper with 1 tablespoon of the filling. Moisten an index finger in water and run it around the
perimeter of each wrapper. Fold the wrappers corner to corner into triangles, press out the excess air
from the center and then pinch the sides together.

In batches of five, fry the pot stickers for 2 to 3 minutes, turning halfway through cooking, until golden
and cooked through. Remove with a slotted spoon and drain on paper towels. Serve hot with the
dipping sauce.