Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!
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.
- 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
- 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.
- 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.
- 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.
- 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.
- To make sauce, combine sweet Thai chili sauce, low sodium soy sauce, pomegranate juice and pomegranate seeds in a small bowl.
- Garnish finished dumplings with green onions and serve with sauce.