This sesame lamb potstickers is a must-try

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Meet your new favorite go-to dinner: sesame lamb potstickers! Learn how to make this twist on the Chinese dumpling on this episode of Best Bites. 

Ingredients:

  • 1 pound ground lamb
  • 2 cloves garlic, minced
  • 2 green onions, chopped (plus more for garnish)
  • 1 tablespoons tarragon
  • 1/2 cup fresh parsley, chopped
  • salt and pepper, to season
  • 2 teaspoons olive oil, 2 tablespoon olive oil (separated)
  • 40 round wonton wrappers
  • 1/3 cup raw sesame seeds
  • water (for sealing)

For dipping sauce:

  • 1/2 cup sweet Thai chili sauce
  • 2 tablespoons low sodium soy sauce
  • 1/4 cup pomegranate juice
  • 1/2 cup pomegranate seeds

Instructions:

  1. In a small bowl, combine lamb, garlic, green onions, tarragon and parsley in a bowl. Season with salt and pepper and mix until well combined. Drizzle with 2 teaspoons of olive oil.
  2. Spoon a tablespoon of the lamb mixture onto a round wonton wrapper. Brush water around the edge of the wrapper and fold dough over the filling to make a half moon shape. Pinch the edges to seal and repeat with the remaining wrappers.
  3. Place sesame seeds in a shallow bowl. Gently dip the bottom of the dumpling in water then in the sesame seeds to coat. Repeat with remaining dumplings.
  4. Heat oil in a large skillet over medium heat and once oil is simmering, add potstickers and cook until the bottoms are light brown, about 2-3 minutes. Then, carefully pour water into the skillet and immediately cover with a tight fitting lid. Turn heat to medium-low and let dumplings steam for 5-6 minutes to cook filling. Repeat with remaining dumplings in batches.
  5. To make sauce, combine sweet Thai chili sauce, low sodium soy sauce, pomegranate juice and pomegranate seeds in a small bowl.
  6. Garnish finished dumplings with green onions and serve with sauce.

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