In a mixing bowl, combine the lamb, ginger, onions, Tamari, sherry, and egg. Mix well.

Run one rice paper under cold water until the entire paper is wet. Shake off the excess water and place on a cutting board. Immediately wet another rice paper and place it directly on top of the first rice paper and press down to seal the two together. Place a small bowl (3 to 4 inches in diameter) on top of the rice papers and use a small paring knife to cut around the bowl to make the dumpling wrapper.

Place about 1 tablespoon of the lamb mixture on the dumpling wrapper and fold one side over to make a half circle. Gather the edges together and press well to seal. Repeat with the remaining wrappers and filling.

Heat a large skillet with a lid over medium heat. Add enough oil to cover the bottom of the pan.

Working in batches, arrange the dumplings in the pan, close to each other but not touching. Cook on one side for 3 minutes or until browned. Sprinkle 2 to 3 teaspoons of water over the dumplings and immediately put the lid on the pan. Let steam for 3 minutes. Do not over-cook. Transfer the dumplings to a serving platter. Wipe out the pan and repeat the process until all dumplings are cooked. Serve with dipping sauce.

Combine all ingredients and serve with potstickers.