Lamb Wontons

Food and prop styling by Atara Schechter

While wontons take ages to fill, I still find them to be convenient for a crowd, since you can do everything in advance and freeze them raw. My favorite way to do these is as pot stickers, but they’re great steamed or baked too.

SERVES 16

• 1 pkg round wonton wrappers
• 1 lb (450 g) ground lamb
• 2 Tbsp finely diced onion
• 3 scallions, finely diced
• ¼ cup finely chopped cabbage (I like napa)
• ½ tsp salt
• 1 tsp mushroom powder or umami seasoning (optional but recommended)
• ¼ tsp ground ginger
• scant ⅛ tsp MSG (optional)
• 1 Tbsp soy sauce
• 1 tsp garlic powder
• ½ tsp baking soda
• 1½ tsp cornstarch

Mix together all the filling ingredients until well-combined, but do not overmix. Hold a wonton round in your left hand and use a knife or a teaspoon measure to fill each round. Using both thumbs and fingers, pinch pleats in each wonton, or use your favorite closing method.

Cooking options

Steamed: Steam in a steamer basket for 12 minutes, or barely cover a pan with a little bit of water and bring to a simmer. Cut a piece of parchment paper that’s the same size as the pan. Lay the parchment on the water and carefully lay wontons on top. Cover tightly and steam for 12 minutes.

Baked: Lay the filled wrappers on a parchment-lined baking sheet and spray well with cooking spray. Bake in a preheated 425°F (220°C) oven for 12 minutes.