Spring Lamb Pan-Fried Dumplings

On warmed flour tortillas, hot, grilled shrimp are topped with a sauce created from Taco Ranch Dressing.

Prep Time: 30 mins
Cook Time: 30 mins
Additional Time: 3 hrs 10 mins
Total Time: 4 hrs 10 mins
Servings: 6
Yield: 36 dumplings

Ingredients

  1. 1 pound ground lamb
  2. 3 cloves garlic, minced
  3. 2 tablespoons thinly sliced green onions
  4. 2 tablespoons finely diced Fresno chile pepper
  5. ¼ cup green peas, or to taste
  6. 1 ½ teaspoons kosher salt, or to taste
  7. ½ teaspoon freshly ground black pepper
  8. 1 pinch cayenne pepper
  9. ½ teaspoon ground cumin
  10. ¾ cup seasoned rice vinegar
  11. 2 tablespoons soy sauce
  12. 2 tablespoons finely sliced fresh mint, or to taste
  13. 1 egg, beaten
  14. 1 teaspoon water
  15. 36 wonton wrappers
  16. 2 tablespoons butter, or as needed

Instructions

  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.
  5. A regular sweet red bell pepper will work instead of a Fresno chile pepper.
  6. You can fry these in oil instead of butter if you like.
  7. Once you open the package of wonton wrappers, keep a damp towel on top of them so they don’t dry out. If you use homemade wonton dough, just a little bit of water on the edges will generally seal them, but if you use store-bought, make sure to use an egg wash.
  8. You can also try these with ground beef and sauteed mushrooms, ground chicken and green chiles, or Italian sausage and caramelized onions. If you do change your filling, you might want to change your dipping sauce.

Nutrition Facts

Calories 346 kcal
Carbohydrate 30 g
Cholesterol 96 mg
Dietary Fiber 1 g
Protein 20 g
Saturated Fat 7 g
Sodium 1138 mg
Sugars 0 g
Fat 16 g
Unsaturated Fat 0 g

 

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