Cumin Lamb and Potato Wontons
Ingredients
Ginger-Scallion Water
-
2
scallions
scallions
-
1¼
inches
ginger
Wontons
-
8
oz
russet potato
-
¼
cup
extra-virgin olive oil
-
½
small
leek
-
12
oz
ground lamb
-
2
Tbsp
light soy sauce
-
2
Tbsp
Shaoxing wine
-
2
tsp
sugar
-
2
tsp
cornstarch
-
1
tsp
ground cumin
-
¼
tsp
freshly ground white pepper
-
2
packages
Shanghai-style wonton wrappers
Sauce and Assembly
-
⅓
cup
balsamic vinegar
-
2
Tbsp
fruit jam
-
1
Tbsp
unsalted butter
-
1
Tbsp
crushed red pepper flakes
-
½
tsp
crushed red Sichuan peppercorns
-
1
scallion
scallion
Instructions
- Blend scallions, ginger, and water in a blender, then strain to make ginger-scallion water.
- Boil potato until fork-tender, then mash in a bowl.
- Sauté chopped leek in olive oil until softened, then cool and reserve some leek oil.
- Mix mashed potato with sautéed leek, ground lamb, soy sauce, Shaoxing wine, sugar, cornstarch, cumin, white pepper, and ginger-scallion water until sticky.
- Fill wonton wrappers with about 1 Tbsp of filling, seal them with water.
- Prepare the sauce by combining balsamic vinegar, fruit jam, melted butter, red pepper flakes, Sichuan peppercorns, and water, then simmer until thickened.
- Boil wontons until cooked through, about 6-8 minutes.
- Serve wontons with balsamic sauce and garnish with sliced scallion and leek oil.
Nutrition Facts (estimated)
Servings
60
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
12g
Sodium
500mg
Cholesterol
40mg
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