Lamb Potsticker

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, finely chopped
1 tablespoon grated gingerroot
1/2 red onion, chopped
1 tablespoon sherry
2 tablespoons low-sodium soy sauce
1/2 jalapeno pepper, seeds removed
2 eggs, divided
2 8 ounce packages of wonton wrappers

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 so that it coats the bottom. 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.

Optional: Serve with Chipotle oil and mint vinegar if desired.