Cumin Lamb and Potato Wontons

These wontons are always a big hit with my husband and our friends. The assertive flavor of the lamb is complemented by the warm spice cumin, and the sautéed leek adds an intense allium hit. The potato makes the filling tender and rounds out the flavors. A fruity balsamic reduction, saved from being too sweet by tingling Sichuan peppercorns, is the perfect counterpoint.

I always choose the wonton wrappers that are labeled “Shanghai style, large” on the package. They are bigger than the average wonton wrappers, and they have an ideal wrapper-to-filling ratio. You’ll want to avoid making wontons with a skimpy filling, but you should also avoid making them too chubby. The skin is part of the textural experience.

Read More: Nothing Can Prepare You for Birth—But Try Making Wontons

Excerpted with permission from The Chinese Way.

Recipe information

Ingredients

Preparation

1. Ginger-Scallion Water

   Step 1

   Blend 2 scallions, trimmed, one ¼”-thick piece ginger, and 1 cup water in a blender until smooth. Strain in a fine-mesh sieve set over a small bowl. Discard solids and set ginger-scallion water aside.

2. Wontons

   Step 2

   Place 8 oz. russet potato (1 medium or ½ large) in a medium saucepan and pour in water to cover. Set over medium-high heat and bring to a boil. Cook until fork-tender, 20–30 minutes. Drain and let sit until cool enough to handle. Peel potato, then transfer to a large bowl and mash with a fork.

   Step 3

   Heat ¼ cup extra-virgin olive oil in a small skillet over medium-low. Add ½ small leek, white and pale green parts only, finely chopped (about ¼ cup), and a pinch of kosher salt. Cook, stirring occasionally, until softened, 8–10 minutes. Let cool; set aside 1 Tbsp. leek oil.

   Step 4

   Add leek, 12 oz. ground lamb, 2 Tbsp. light soy sauce, 2 Tbsp. Shaoxing wine (Chinese rice wine), 2 tsp. sugar, 2 tsp. cornstarch, 1 tsp. ground cumin, ¼ tsp. freshly ground white pepper, and reserved ¼ cup ginger-scallion water to bowl with potato. Using your hands or a rubber spatula, mix thoroughly in one direction until filling is slightly sticky and paste-like with no residual liquid visible.

   Step 5

   Set a small bowl of water on work surface. Open 2 packages Shanghai-style wonton wrappers and cover with a kitchen towel. Place about 1 Tbsp. filling in center of a wrapper. Dip your index finger in water and run around edges of top half of wrapper to wet. Bring bottom half up and over filling to meet top edges; gently press edges together to seal. Bring bottom 2 corners on folded side together, dab with water, and press gently to adhere. Place wonton on a parchment-lined baking sheet. Repeat with remaining wrappers and filling.

   Do Ahead: Wontons can be formed 3 months ahead. Cover loosely with plastic wrap and freeze on baking sheet until solid, then transfer to resealable plastic bags.

3. Sauce and Assembly

   Step 6

   Combine ⅓ cup balsamic vinegar, 2 Tbsp. fruit jam (such as blueberry or raspberry), 1 Tbsp. unsalted butter, melted, 1 Tbsp. crushed red pepper flakes, and ½ tsp. crushed red Sichuan peppercorns, and 1 cup water in a small saucepan. Bring to a boil, then reduce heat to low and simmer until sauce is reduced and thickened, about 20 minutes. Strain through a fine-mesh sieve; discard solids and set balsamic sauce aside. (You should have ¼–⅓ cup sauce.)

   Step 7

   Add a batch of wontons to a large pot of boiling water. Stir gently to prevent sticking and return water to a brisk simmer (not quite a rolling boil, which can damage the wontons). Reduce heat to medium and cook, adjusting heat if needed to maintain a simmer, until filling is cooked through (cut one in half to check), 6–8 minutes. (If cooking from frozen, add to pot and stir gently to prevent sticking. Return to a boil and add ½ cup cold water. Bring to a brisk simmer and cook, stirring gently to prevent sticking, until cooked through.)

   Step 8

   To serve, divide wontons among bowls. Spoon 1–2 Tbsp. reserved balsamic sauce over each and toss to coat. Top with 1 scallion, thinly sliced on a diagonal, and drizzle with reserved leek oil.