Gluten Free Lamb Potstickers Recipe
February 19th is the beginning of Chinese New Year this year. According to Chinese astrology, each year is associated with an animal sign and this year is the year of the goat (or sheep). In celebration of Chinese New Year, I came up with a Gluten Free Lamb Potstickers Recipe featuring sheep (lamb) because goat is a little hard to find at my local grocery store.
If you want to make the dough for this gluten free lamb potstickers recipe from scratch, I recommend you check out Laura Russell’s beautiful book, The Gluten-Free Asian Kitchen.
If you are on the lazy side like me, I have a simple “cheaters” method for you to try using rice paper wraps – the wraps one would use for making spring rolls.
Since potstickers need to be lightly fried and steamed, one rice paper wrap is too flimsy for the dumpling but by doubling them up, the wrappers become sturdy enough. Simply place two wet wrappers on top of each other and they will glue themselves to each other, creating the correct thickness. From there, you just cut to size by placing a bowl about 4 inches in diameter on top and cutting around it to make the perfect size dumpling for your potstickers.
I hope the year of the goat (or sheep) brings you good luck and fortune. And I hope you enjoy these potstickers!
- 1 pound lean ground lamb
- 1 tablespoon finely grated fresh ginger
- ½ cup red onion finely diced (½ small onion)
- 3 green onions white and green parts, finely chopped
- 2 tablespoons San-J Tamari
- 1 tablespoon sherry
- 1 large egg lightly beaten
- 32 small rice paper spring roll wrappers
- Vegetable oil
- 1 teaspoon chili garlic sauce
- 4 tablespoons San-J Tamari
- 1 tablespoon rice vinegar
- 1 tablespoon honey
In a mixing bowl, combine the lamb, ginger, onions, Tamari, sherry, and egg. Mix well.
Run one rice paper under cold water until the entire paper is wet. Shake off the excess water and place on a cutting board. Immediately wet another rice paper and place it directly on top of the first rice paper and press down to seal the two together. Place a small bowl (3 to 4 inches in diameter) on top of the rice papers and use a small paring knife to cut around the bowl to make the dumpling wrapper.
Place about 1 tablespoon of the lamb mixture on the dumpling wrapper and fold one side over to make a half circle. Gather the edges together and press well to seal. Repeat with the remaining wrappers and filling.
Heat a large skillet with a lid over medium heat. Add enough oil to cover the bottom of the pan.
Working in batches, arrange the dumplings in the pan, close to each other but not touching. Cook on one side for 3 minutes or until browned. Sprinkle 2 to 3 teaspoons of water over the dumplings and immediately put the lid on the pan. Let steam for 3 minutes. Do not over-cook. Transfer the dumplings to a serving platter. Wipe out the pan and repeat the process until all dumplings are cooked. Serve with dipping sauce.
Combine all ingredients and serve with potstickers.
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