Friday, March 23, 2007

Curried Lamb Wontons

Seasonal Recipe of the Week
Today we are going to make curried Lamb Wontons. It's really all about the filling, because you buy the wonton skins which are cheap and available everywhere. Once you get the technique down, start experimenting with different fillings.

40 wonton skins (about 70 to a package)
oil for frying (Peanut or Canola)
1/2 yellow onion diced
2 carrots peeled and diced
1/2 pound ground lamb
1 tablespoon minced fresh ginger
1 tablespoon soy sauce
1 tablespoon curry powder
1 teaspoon sugar
1/2 teaspoon Sambal (chili sauce)
1/4 teaspoon salt
1 egg whisked with 2 tablespoons of water

Throw everything except the wonton skins, oil, and egg into a food processor fitted with a steel blade, and pulse till smooth. Spread out 4 wrappers at a time, brush edges with egg mix. Place a teaspoon of filling in the center and gather all the corners together to make a purse. This is the informal, hippy way to fold them. You can also fold them into a triangle and then bring the corners together, add a little more egg wash, and pinch together to make a typical wonton shape. Now, you can freeze them raw and cook later. If you are going to do that, dust sheet pan or container with some cornstarch to keep them from sticking together. To fry, cook in hot oil — 365 degrees — till they are golden brown.

How about a little dipping sauce?

1/2 cup plum or Hoisin sauce
2 tablespoons sherry
1 tablespoons lemon juice
1/4 teaspoon cinnamon