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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.