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Spring Lamb Pan-Fried Dumplings
Spring Lamb Pan-Fried Dumplings
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
250 minutes
Minty dipping sauce pairs flawlessly with Chef John's savory lamb and pea dumplings.
Ingredients:
  • 1 pound ground lamb
  • 3 cloves garlic, minced
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons finely diced Fresno chile pepper
  • 0.25 cup green peas, or to taste
  • 1.5 teaspoons kosher salt, or to taste
  • 0.5 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 0.5 teaspoon ground cumin
  • 0.75 cup seasoned rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons finely sliced fresh mint, or to taste
  • 1 egg, beaten
  • 1 teaspoon water
  • 36 wonton wrappers
  • 2 tablespoons butter, or as needed
Instructions:
  • Mix together the lamb, garlic, green onions, chile pepper, peas, salt, pepper, cayenne, and cumin in a bowl until thoroughly combined. Use 2 forks to blend the ingredients evenly. Wrap the mixture in plastic and refrigerate for 3 hours or overnight.
  • Combine the rice vinegar, soy sauce, and mint in a bowl to create a flavorful dipping sauce. Chill in the refrigerator until ready to serve.
  • In a small bowl, mix together beaten egg and water. Brush the edges of a wonton wrapper with the egg wash. Place 2 to 3 teaspoons of filling in the center. Fold over, press edges together, and seal, removing any air bubbles. Repeat with remaining wrappers and filling. Allow to rest for approximately 10 minutes.
  • In a pan over medium heat, melt butter until sizzling. Cook dumplings in batches until meat is cooked through and dumplings are beautifully golden on both sides, around 3 minutes each. Enjoy with your favorite dipping sauce.

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