There is nothing better than a meaty pot sticker and below our Platinum Ambassador Chef, Michael Coughlin shares his tried and true recipe for a lamb shank pot sticker with a delicious black bean sauce. Enjoy!
For the lamb shank:
800g lamb shank
2 garlic cloves, peeled and crushed
1 tsp fresh root ginger, peeled and finely chopped
1 Star Anise
½ cinnamon quill
½ tsp sesame oil
50ml Kikkoman soy sauce
30g soft brown sugar
Combine all the ingredients together in a non-reactive bowl and allow to marinade for 4 hours, place into a small casserole dish, just big enough to contain all the ingredients and braise slowly in a preheated 160°C oven for 4 hours or the meat falls off the bone freely.
For the filling:
12 spring onions, finely sliced
30 ml Hoisin sauce
Remove the meat from the bone and reserve in a clean bowl and allow to cool. Shred the meat slightly and combine with the spring onion and Hoisin sauce.
For the pot sticker:
2 won-ton wrappers
1 egg, beaten for egg wash
20 ml peanut oil
Lay out the wrappers on the bench, place a good teaspoon of the filling into the centre of each, egg wash only two of the edges and fold over the one half of the wrapper onto the other to form a triangle. Press the edges to seal, place a small drop of egg wash on one of the points at the folded edge and twist around your thumb to meet up with the other point and squeeze together to form the won ton shape. Place into a bamboo steamer and stem over boiling water for about 4 minutes, remove from the steamer to a pre-heated pan and with a drizzle of peanut oil allow the pot sticker to crisp a little around the edges, remove, drain and place into serving bowls.
For the dressing:
1 Tbsp salted black beans, soaked in water (2hrs)
1 Tbsp sweet chilli sauce
100ml soy sauce
50ml sherry vinegar
200 ml peanut oil
Place all ingredients into a bowl and whisk together with a fork
1 small telegraph cucumber
2 spring onions, thinly sliced on an angle
100g watercress, picked and washed
1 red capsicum, cut into small diced
½ cup peanuts, toasted and roughly chopped
½ cup mint leaves, picked and roughly chopped
Using a vegetable mandolin or a potato peeler slice long thin ribbons of cucumber, place into a bowl along with the rest of the garnish. Dress with 2 tbsp of the dressing arrange over the pot sticker and finish by drizzling more of the dressing over and around, sprinkle generously with the cashews and mint and serve.