Name: Lamb potstickers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3 servings
Cuisine: Fingerfood
Ingredients: 250 g lamb mince; 2 carrots finely grated; 1/4 cabbage shredded; 2 garlic cloves minced; 15 ml fresh ginger minced; 15 ml fresh coriander chopped; 15 ml soy sauce; 2 cup flour plus extra for dusting; 15 ml vegetable oil; 3/4 - 1 cup boiling water; 2.5 ml salt; 60 ml soy sauce; 15 ml fresh lime juice; 7.5 ml honey; 7.5 ml sesame oil; 5 ml chilli flakes

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Ingredients (16)

For the filling

250 g	lamb mince
2	carrots — finely grated
1/4	cabbage — shredded
2	garlic cloves — minced
15 ml	fresh ginger — minced
15 ml	fresh coriander — chopped
15 ml	soy sauce

For the dough

2 cup	flour — plus extra for dusting
15 ml	vegetable oil
3/4 - 1 cup	boiling water
2.5 ml	salt

For the dipping sauce

60 ml	soy sauce
15 ml	fresh lime juice
7.5 ml	honey
7.5 ml	sesame oil
5 ml	chilli flakes

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Method:

Mix all the filling ingredients together, cover and leave in the fridge until the dough is ready.

To make the dough mix the flour and salt, make a well in the middle and then mix in the oil and half of the boiling water. Using a fork, mix the ingredients and add more water as needed. The dough should come together in a nice ball.

On a floured surface knead the dough for a couple of minutes until it is pliable and smooth. A good way of knowing if it’s kneaded enough is to press the dough lightly with your finger, and if it bounces back it’s ready.

Cover the dough with a damp cloth and then leave to rest for 30 minutes.

In the meantime, make the dipping sauce by adding all the ingredients to a jar, and shaking it until combined. Adjust the acidity with the lime juice and the sweetness with the honey to your liking.

When the dough has rested, use a rolling pin, or a pasta roller to roll out the dough. Mine was about 3 mm thick. Cut circles from the dough (I used a 7 cm cutter).

Place each cut put of dough on a plate and place a tablespoon of filling in the center, slightly towards the bottom.

Using your finger or a pastry brush, wet the outer edge of the pastry and fold it in half. Press it down to make sure the semi-circle is sealed.

Wet the outer lip of the dough again and starting at one edge, fold sections of the dough, over the other to create pleats. Feel free to look them up online or to watch tutorial videos and to get creative with it!

Heat a non stick pan. When it is piping hot, add a teaspoon of vegetable oil and then pack the potstickers neatly on there with the folds facing up. Turn the heat down and fry the potstickers until golden brown on the bottom.

Once they are golden brown, add about 60 ml of hot water, and place a lid on the pan. Leave the potstickers to steam for about 5 – 8 minutes.

Serve with some fresh spring onion and the dipping sauce!