We’re always looking for new flavors to add into our recipe box. These fried lamb potstickers will serve up some delicious variety for your family at your next meal. 

Modern white platter filled with fried lamb dumplings and sweet chili dipping sauce.

The trick with asian-style cooking is that the ingredients list is often long and involved. 

However, I’ve kept things pretty simple here, and if you’ve cooked something in the style of Asian before, chances are you have most of these ingredients on hand. 

This delicious lamb potsticker recipe comes together fairly easily, but it is labor-intensive to form each dumpling. If you’ve made dumplings before, you know the drill.

Firstly, fry up the meat, then use wonton wrappers to assemble each potsticker. 

Hand holding fried lamb dumpling over dipping sauce.

You could boil these and make lamb dumplings as well, but we love cast iron here, and will use that to make lamb pot stickers instead. 

We love one-dish recipes, and cast irons are perfect for just that!

Potstickers vs. dumplings

The main difference between the two is all in the wrapper used to enclose the filling. Potstickers tend to use a thinner wrap than dumplings. Both options are fried or boiled. 

Potstickers are also steam fried, so traditionally they’re first steamed then fried for extra juicy flavors. 

Simple Lamb Potstickers

Modern white platter filled with fried lamb dumplings and a side of dipping sauce.

This recipe for fried dumplings calls for lamb, but feel free to substitute with other local, organic ground meats you may already have in your refrigerator or freezer. We recently acquired a few cuts of lamb and have been making a bunch of lamb recipes with them.

Ground beef, chicken, and turkey all work great here. 

Aside from wonton wrappers, you may have all of the required ingredients already in your pantry. 

This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. Get my full disclosure here.

What you’ll need:

  • Ground lamb
  • Wonton wraps
  • Garlic
  • Rice vinegar
  • Soy sauce
  • Worcestershire sauce 
  • Sesame seeds
  • Carrots
  • Green onions
  • Coconut oil
  • Sweet chili sauce (for dipping)


Prep all vegetables if you haven’t yet. Mince the garlic. Slice the carrots. Chop the green onions. 

Start by heating a large cast iron skillet over medium-high heat. Melt a dab of the coconut oil until shimmering and brown the meat with the minced garlic. 

Once the meat is almost cooked through, stir in the rice vinegar. 

Next, once the meat is fully cooked, add in the soy and Worcestershire sauces, sesame seeds, carrots and green onions. Stir to combine. 

The residual heat in the pan should cook the carrots and green onions quickly.

Assemble the ingredients

Now comes the wonton assembly work for these simple potstickers.

Hands working to assemble lamb dumplings on work surface.

Lay the wonton wrappers on a clean surface, and place a small scoop of filling in each. To seal, brush the edges with water, then fold over and pinch the edges.

I find that setting a few wrappers out, filling, then sealing, makes the process move quickly.  

Work all the way through the package, so you should end up with around 25 potstickers. 

Heat a small skillet with coconut oil over medium heat. 

Furthermore, too much heat will dry out the ingredients, so make sure the pan is hot enough to brown the dumplings, but so hot that they fall apart or dry out quickly. 

Place 4 or 5 potstickers in the pan at a time with the folded side up. Fry each dumpling for 2 minutes. 

Then add a splash of water to the skillet, and cover them for about 2 minutes. This keeps the potstickers moist and delicious to eat. 

Serve them with chili sauce or more soy sauce if you’d like. 

Can you freeze lamb potstickers?

Yes, you can freeze both potstickers and dumplings either pre-cooked or not. They must be wrapped tightly and protected and should be used within 3 months to ensure freshness. 

However, it’s easier to freeze them when they’re not yet cooked, in my opinion. That way, when you serve them, the meal is freshly cooked. 

Finally, simply thaw overnight in the refrigerator before beginning the later half of the recipe. 

Fry them in the small skillet and steam just as you would completing the entire recipe. 

More Asian-inspired recipes

Fried lamb dumpling in sweet chili dipping sauce next to a platter of dumplings.

Wrapping up

Whether you are making lamb dumplings or lamb potstickers, it can be as complicated or easy as you want to make them. This stovetop potsticker recipe is fairly easy and finishes within an hour. 

Serve them up with rice and dipping sauces, and enjoy some new flavors for dinner with your family.

Be sure to ask in the comments if you have any questions! I’m happy to help. 

Tender lamb dumplings with sweet chili dipping sauce.

Easy & Delicious Lamb Potstickers

Laura Ascher
In under an hour and with a simple ingredient list, you'll love how easy these ground lamb potstickers really are.
5 from 9 votes
Prep Time 5 minutes
Cook Time 30 minutes
Additional Time 25 minutes
Total Time 1 hour
Course Appetizers
Cuisine Chinese
Servings 25 dumplings
Calories 424 kcal


  • 25 wonton wrappers
  • 1 pound of ground lamb
  • 3 cloves fresh garlic minced
  • 2 tablespoons of rice vinegar
  • 2 tablespoons of soy sauce
  • 1/2 tablespoon of Worcestershire sauce
  • 1 tablespoon of sesame seeds
  • 1/2 cup of thinly sliced carrots
  • 1/4 cup of chopped green onions
  • 2-4 tablespoons of coconut oil
  • Sweet chili sauce for dipping


  • Brown the meat with the garlic in a large cast iron skillet.
  • Once it is almost cooked through, stir in rice vinegar.
  • As soon as the meat is fully cooked, add in the rest of the ingredients, except chili sauce and coconut oil, and stir to combine.
  • Lay wonton wraps on a clean surface, and place a small scoop of filling in each.
  • Brush the edges with water, then fold over and pinch the edges.
  • Heat a small skillet with coconut oil over medium heat.
  • Place 4 or 5 potstickers in at a time in the skillet with the folded side up—Fry for 2 minutes.
  • Add a splash of water to the skillet (1-2 tbsp) and cover for about 2 minutes.
  • Serve with chili sauce.



You can substitute white wine vinegar if you do not have rice vinegar.


Serving: 1ozCalories: 424kcalCarbohydrates: 25gProtein: 23gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 9gCholesterol: 76mgSodium: 578mgFiber: 2gSugar: 3g
Tried this recipe?Mention @castironskilletcooking on Instagram
This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.

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5 from 9 votes (9 ratings without comment)

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