- 8
Ingredients
- FOR THE HOISIN SAUCE:
- 2 lbs. lamb inside round (trimmed), quartered
- 3 ounces sesame oil
- 8 cloves garlic, chopped
- 8 each large shallot, chopped
- 2 stalks lemongrass, chopped
- 4 ounces ginger, peeled & chopped
- 8 each thai chiles, chopped
- 4 each chiles de arbol
- 6 pieces star anise
- 2 pieces cinnamon stick
- 2 each large tomatoes, chopped
- 1 cup rice vinegar
- 1 cup mirin
- 1 quart tangerine juice
- 1 cup tamari soy sauce
- 2 tablespoons mint, chopped
- 2 tablespoons basil, chopped
- 2 tablespoons cilantro, chopped
- 64 each dumpling wrappers
- left over reduction from braising pan
- 2 cups tangerine juice
- 1 cup hoisin sauce
- 8 pieces scallion, cut on bias
Preparation
Step 1
FOR THE POTSTICKERS:
In a large braising pan, add sesame oil and saute lamb
pieces until brown on all sides. Remove and set aside.
Add in garlic, shallots, lemongrass and ginger. Saute
until garlic starts to brown. Add in thai chiles, chiles de
arbol, star anise, cinnamon sticks and tomatoes. Continue
cooking until mixture becomes a paste.
Add the lamb pieces back into the pot and cover with
rice vinegar, mirin, tangerine juice and soy sauce. Bring
to a boil, then cover and bake in 350 degree oven for 90to a boil, then cover and bake in 350 degree oven for 90
minutes (or until meat starts to fall apart).
Once meat is tender, remove from liquid and return
pan to the stove. Bring liquid to a boil and reduce by half.
Once the liquid has reduced and been strained, set
aside.
Brunoise the lamb and set aside in a mixing bowl.
Reduce remaining stock to 2 cups.
Pour 1 cup of stock over the meat, add herbs and mix
thoroughly.
Make dumplings by placing a small amount of mixture
in the center of a wrapper and then folding into a half
moon-shaped dumpling and then crimping the edges.
Lay all dumplings in a steamer pan or steamer
baskets.
Steam dumplings for about 6 minutes. Then griddle
on a flat top or in a large saute pan in a bit of sesame oil
until golden brown.
FOR THE HOISIN SAUCE:
In a small sauce pot, add in remaining braising stock
and tangerine juice. Bring to boil and reduce by half.
Then add in hoisin sauce and turn down to simmer.
Simmer until sauce reaches a sauce consistency.
Garnish with thin sliced green onions.