This appetizer features pan-fried wontons stuffed with lamb and green peas. The mint in the dipping sauce perfectly complements the fatty, gamey flavor of the lamb. If you don't love lamb, this is really just a technique-you can stuff these with any kind of meat and vegetables you like.
Ingredients
- ground lamb: 1 pound
- garlic: 3 clove (minced)
- green onions: 2 Tbsp (thinly sliced)
- Fresno Chili pepper: 2 Tbsp (finely diced)
- green peas: 0.25 cup (to taste)
- ½ teaspoons kosher salt: 1 piece (to taste)
- black pepper: 0.5 tsp (freshly ground)
- pinch cayenne pepper: 1 piece
- ground cumin: 0.5 tsp
- seasoned rice vinegar: 0.75 cup
- soy sauce: 2 Tbsp
- finely sliced fresh mint: 2 Tbsp (to taste)
- egg: 1 piece (beaten)
- water: 1 tsp
- wonton wrappers: 36 piece
- butter: 2 Tbsp (or as needed)
Metric Conversion
Stages of cooking
-
Combine lamb, garlic, green onions, chile pepper, peas, salt, pepper, cayenne, and cumin in a bowl. Mix with 2 forks, starting on the surface of the mixture, until ingredients are evenly combined. Wrap in plastic and chill for 3 hours, or up to overnight.
-
Mix rice vinegar, soy sauce, and mint together in a bowl for dipping sauce. Refrigerate until needed.
-
Combine beaten egg and water in a small bowl. Brush the edges of a wonton wrapper with some of the egg wash. Drop 2 to 3 teaspoons of filling in the center. Fold over and press edges together while squeezing out any air bubbles. Continue with remaining wrappers and filling. Let rest for about 10 minutes.
-
Heat butter in a pan over medium heat. Fry batches of dumplings in the hot butter until meat is no longer pink and dumplings are golden brown, about 3 minutes per side. Serve with dipping sauce.
