Gluten Free Lamb Potstickers

Ingredients

• 1 pound lean ground lamb
• 1 tablespoon finely grated fresh ginger
• 1/2 cup red onion (finely diced (1/2 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
• 1 teaspoon chili garlic sauce
• 4 tablespoons San-J Tamari
• 1 tablespoon rice vinegar
• 1 tablespoon honey

Instructions

1. 1

   --- Potstickers ---

2. 2

   In a mixing bowl, combine the lamb, ginger, onions, Tamari, sherry, and egg. Mix well.

3. 3

   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 use a small paring knife to cut around the bowl to make the dumpling wrapper.

4. 4

   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.

5. 5

   Heat a large skillet with a lid over medium heat. Add enough oil to cover the bottom of the pan.

6. 6

   Working in batches, arrange the dumplings in the pan, close to each other but not touching. 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.

7. 7

   --- Dipping Sauce ---

8. 8

   Combine all ingredients and serve with potstickers.