Name: Spring Lamb Pan-Fried Dumplings
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Ground lamb - 1 pound; Garlic, minced - 3 cloves; Thinly sliced green onions - 2 tablespoons; Finely diced Fresno chile pepper - 2 tablespoons; Green peas, or to taste - ¼ cup; Kosher salt, or to taste - 1 ½ teaspoons; Freshly ground black pepper - ½ teaspoon; Cayenne pepper - 1 pinch; Ground cumin - ½ teaspoon; Seasoned rice vinegar - ¾ cup; Soy sauce - 2 tablespoons; Finely sliced fresh mint, or to taste - 2 tablespoons; Egg, beaten - 1; Water - 1 teaspoon; Wonton wrappers - 36; Butter, or as needed - 2 tablespoons

Ingredients for - Spring Lamb Pan-Fried Dumplings

1. Ground lamb 1 pound

2. Garlic, minced 3 cloves

3. Thinly sliced green onions 2 tablespoons

4. Finely diced Fresno chile pepper 2 tablespoons

5. Green peas, or to taste ¼ cup

6. Kosher salt, or to taste 1 ½ teaspoons

7. Freshly ground black pepper ½ teaspoon

8. Cayenne pepper 1 pinch

9. Ground cumin ½ teaspoon

10. Seasoned rice vinegar ¾ cup

11. Soy sauce 2 tablespoons

12. Finely sliced fresh mint, or to taste 2 tablespoons

13. Egg, beaten 1

14. Water 1 teaspoon

15. Wonton wrappers 36

16. Butter, or as needed 2 tablespoons

How to cook deliciously - Spring Lamb Pan-Fried Dumplings

1 . Stage

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.

2 . Stage

Mix rice vinegar, soy sauce, and mint together in a bowl for dipping sauce. Refrigerate until needed.

3 . Stage

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.

4 . Stage

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.