It’s the perfect lamb dumpling in my opinion – the ginger and Sichuan pepper cut the gaminess of the lamb and the veggies provide such a nice JUICY, succulent soup inside the dumpling. I’ve boiled, pan-fried and steamed them and it’s good all these ways. You don’t even need a dipping sauce – it’s that good on its own.

Sometimes I sub chicken broth for the shaoxing wine for people with allergies/aversions but I think I prefer using the wine.

Yes you can steam them in a bamboo steamer and steam for 10 minutes.

The filling is juicy but not as soupy as soup dumplings, so there shouldn’t be a big issue. I think it would be helpful to add the 1/4 teaspoon salt (from the recipe) to the zucchini. Mix it well and let it sit for 10 minutes. Then squeeze out as much liquid as you can. So the zucchini will release less water in the potsticker. I think that should be sufficient to make the recipe into postickers.

Mine, too!!

So happy to hear you made this and thanks for leaving a positive review! It’s a family recipe and one of my favorite dumpling fillings 🙂