Ally
Before

After


Sometimes I am such a procrastinator...
Last Christmas I attended a party at my friend Jenn's where I had the chance to taste some scrumptious lamb wonton appetizers. The lamb wontons were so delicious,in fact, that I googled a similar recipe the very next day intending to make them. Somehow days turned into weeks and weeks turned into months and I never got around to whipping up a batch. Anyhow, I got to make up for lost time this month and make them twice! And yes, the little pockets of lamb deliciousness were just as good as I remembered them.

* The original New York Times' version involves deep frying the wontons but I opted to cook them in the oven/broiler (a much healthier method).

Ingredients


3/4 pound ground lamb (Taylor's Market will ground the lamb fresh for you if you ask at the counter)

2 1/2 teaspoons ground coriander

3/4 teaspoon ground cinnamon

2 1/4 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

3 tablespoons golden raisins  (I subbed in regular raisins)

3 tablespoons coarsely, chopped pistachios (roast them in the oven for a few minutes first)

34 wonton skins, 3 inches by 3 1/4 inches

1 egg (yolk removed)

Preparation

* Preheat oven to 350 degrees.

1. Mix together the coriander, cinnamon, salt, pepper, raisins and pistachios until well combined. (I like to do this in the food processor so that everything gets chopped up and blended together smoothly). Then mix it in well with the lamb.

2. Place about a teaspoon of the filling in the center of 1 wonton.

3. Use your fingertip and brush the edges of the wonton skin with water. Fold into a triangle.

4. Bring each corner of the skin over each other (like in a hug over the filling) and press the edges together to seal tightly. This fold is called a crown fold.

5. Repeat.

6. Place the wontons folded-side up on a non-stick cookie sheet (or you can use parchment paper). Spacing them slightly apart.
 
7. Pop them in the oven at 350 degrees for approximately 12 minutes to bake.
 
8. Remove, lightly paint each wonton with an egg white wash and them pop in the broiler for 3 minutes (this gives them their outer crunchiness and nice brown coloring).
 
9. Take wontons out of the oven and place on a cooling rack or platter.
 
10. Enjoy!
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3 Responses
  1. YAY! you weren't exaggerating... they were a bit pasty looking! Yikes! Now, looking at the picture, I also realize, I fold mine so that they stand up in the oven while baking... more even browning. So glad you tried this one and liked the results!! They look great.


  2. Ally Says:

    Yeah, they didn't get that dark "Jersey Shore" tan that deep frying gives you but they tasted yummy! :)


  3. Sounds fab, must give'm a whirl sometime!


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