Lamb and Cabbage Potstickers with Ginger-Soy Dipping Sauce

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Juicy lamb and cabbage dumplings pan-fried until golden, served with a tangy ginger-soy dipping sauce. This Chinese recipe, ready in about 45 minutes, pairs ground lamb, napa cabbage, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz ground lamb
• 2 cups, finely chopped napa cabbage
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 tbsp, minced fresh ginger
• 2 cloves, minced garlic
• 1/2 tsp sesame oil
• 1/4 tsp white pepper
• 16 round, 4-inch diameter dumpling wrappers
• 2 tbsp vegetable oil
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp, minced fresh ginger
• 1 tsp honey
• 1/4 tsp red pepper flakes

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Combine 8 oz ground lamb, 2 cups chopped napa cabbage, 2 tbsp soy sauce, 1 tbsp rice wine, 1 tbsp minced ginger, 2 cloves minced garlic, 1/2 tsp sesame oil, and 1/4 tsp white pepper in a bowl. Mix well with a fork until combined.
2. Step 2: Place 1 heaping teaspoon of filling in the center of each dumpling wrapper. Fold wrapper in half to form a half-moon, then crimp edges with a fork to seal.
3. Step 3: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Arrange potstickers in a single layer, seam-side down, and cook for 2 minutes until bottoms are golden brown.
4. Step 4: Pour 1/2 cup water into skillet, cover with lid, reduce heat to medium, and steam for 8 minutes until water evaporates and wrappers are cooked through.
5. Step 5: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp minced ginger, 1 tsp honey, and 1/4 tsp red pepper flakes for dipping sauce. Serve potstickers hot with sauce.