Spring Lamb Pan-Fried Dumplings
Description
A minty dipping sauce perfectly complements Chef John's latest appetizer-pan-fried dumplings stuffed with a rich lamb and pea filling.
Ingredients
•
1 pound ground lamb
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3 cloves garlic, minced
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2 tablespoons thinly sliced green onions
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2 tablespoons finely diced Fresno chile pepper
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1/4 cup green peas, or to taste
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1 1/2 teaspoons kosher salt, or to taste
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1/2 teaspoon freshly ground black pepper
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1 pinch cayenne pepper
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1/2 teaspoon ground cumin
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3/4 cup seasoned rice vinegar
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2 tablespoons soy sauce
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2 tablespoons finely sliced fresh mint, or to taste
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1 egg, beaten
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1 teaspoon water
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36 wonton wrappers
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2 tablespoons butter, or as needed
Directions
1
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
Mix rice vinegar, soy sauce, and mint together in a bowl for dipping sauce. Refrigerate until needed.
3
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
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.