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Lamb Potstickers


Special Diet



Appetizer, Main Course, Dips & Snacks

Main Ingredient



Entertaining, Holidays


  • Potstickers:
  • 1 pound Lean Ground Lamb
  • 1 tablespoon Fresh Ginger finely grated
  • 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
  • Dipping Sauce:
  • 4 tablespoons San-J Tamari
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Honey
  • 1-2 teaspoons Chili Garlic Sauce


  • Potstickers:
  • In a mixing bowl, combine the lamb, ginger, red and green onions, San-J 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 using a small paring knife, 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 and 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.
  • Dipping Sauce:
  • Combine San-J Tamari, rice vinegar, honey, and chili garlic sauce. Serve with potstickers.

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