For the dipping sauce: In a small bowl, whisk together the soy sauce, ponzu vinegar, black vinegar, sambal and brown sugar until the sugar is dissolved, about 1 minute.
For the pot stickers: Fill a large, deep skillet just under halfway with oil and heat to 350 degrees F.
In a large bowl, mix together the lamb, ginger, scallions and 2 teaspoons each salt and pepper. Fill each wonton wrapper with 1 tablespoon of the filling. Moisten an index finger in water and run it around the perimeter of each wrapper. Fold the wrappers corner to corner into triangles, press out the excess air from the center and then pinch the sides together.
In batches of five, fry the pot stickers for 2 to 3 minutes, turning halfway through cooking, until golden and cooked through. Remove with a slotted spoon and drain on paper towels. Serve hot with the dipping sauce.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
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