Woolworths Lamb and Mushroom Potsticker Style Buns
(31 Jul 2020)

Woolies Lamb and mushroom buns
Woolworths Lamb and Mushroom Potsticker Style Buns

Recipe by Clem Pedro
Makes 16 buns
Cooking 20 minutes
Prep 15 minutes
 

Ingredients:
3 Tbsp canola oil, 3 Tbsp extra for browning the buns

250g Woolies portabellini mushrooms, roughly chopped
4 cloves garlic, finely chopped or grated
4 Tbsp coriander, roughly chopped (reserve the stalks for the sauce)
salt and freshly ground black pepper
½ cup Woolies sticky plum baste & dip sauce
About 500g Easy to cook slow cooked lamb shanks (daily diff), shredded
 
1kg prepared bread dough
 
For the sauce:
¾ cup Woolies sticky plum baste & dip sauce
¼ cup vinegar (white, brown, apple cider, red wine or white wine vinegar)
1 green chilli
reserved coriander stems, finely diced
 
Heat the oil over a high heat. Add the mushrooms and cook until slightly crisp, becoming smoky. Reduce the heat to medium and add the garlic, mix through and cook until fragrant, about a minute. Add the coriander and season lightly before pouring in the plum sauce and mixing through with the lamb.  Cook through for a minute.
 
Divide the dough into 16 equally sized dough balls before rolling into thin rounds. Add some filling to each piece of dough. Begin crimping the ends together overlapping slightly to begin sealing the filling inside, working your way from one side until the ends are secured together sealing the filling inside. Pinch to complete the bun. Add some oil to a pan that has a lid. Arrange your buns in the pan and cover with the lid, setting aside for 15 minutes allowing the dough to rise slightly. You might need to prepare 2 pans or prepare the buns in batches.
 
Place the pan over a low heat and cook until the bottom of the buns begin to turn a light golden colour. Then heat up to medium, then pour in just enough water to create some steam, about a quarter cup should do. Cover with a lid and steam the buns until the dough is completely cooked, 8 - 10 minutes should do. Most of the water should be dissolved at this point.
 
Turn the buns out the pan revealing the crispy bottom. Serve immediately with the dipping sauce.

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