Steamed Lamb Wontons
The filling for these wontons can be made in advance and
frozen, allowing for a quick dinner preparation. Our local grocery started carrying lamb
shoulder, which is much cheaper than other cuts and still tastes great. Feel free to substitute the lamb for pork or
chopped shrimp. This also provides an
opportunity to sneak in a lot of other vegetables.
Ingredients
Serves 4; approximately 32 wontons
1 lb ground lamb (we use shoulder, and grind it at home)
2 tsp minced garlic
2 Tbsp canola or vegetable oil
4 carrots, grated
4 leaves Napa Cabbage, sliced thin
1 jalapeno, finely chopped
½ C fish sauce
2T Maggi seasoning
4T sugar
½ tsp ground black pepper
Directions
Heat a large skillet on high heat, and add oil, garlic and
lamb. Sautee for 4-5 minutes, then
reduce to medium heat. Add carrots,
cabbage, jalapeno, fish sauce, maggi seasoning, sugar and pepper. Sautee until the carrots are soft. Remove
from heat, and allow filling to cool to the touch.
While filling is cooling, spread wonton wrappers out on a
flat surface. These are delicate, so
take care not to tear any of them. Place
a heaping tablespoon of the filling into the center of the wrapper, and use
some of the liquid from the filling to brush the edges. Bring the corners
together and press together to seal.
Steam for 8 minutes.
