Lamb Wontons with Chili Oil
The wontons are spicy, savory, and a true crowd pleaser. Make the whole batch and freeze whatever you don’t need immediately, before boiling them. A stock of handmade wontons in the freezer is a gift to your future self–wonton soup anyone?
Lamb Wontons with Chili Oil
Servings: 4 (about 30 wontons)
Prep Time: 40 minutes
Cook Time: 10 minutes
The USDA recommends a minimum internal temperature of 160ºF for ground lamb
Ingredients:
- For the Wontons:
- 1/2 lb ground lamb
- 2 scallions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground Sichuan pepper (optional, for heat)
- 1/4 cup finely chopped cilantro
- 30 wonton wrappers
- Small bowl of water (for sealing)
- For the Chili Oil:
- 2 garlic cloves, very finely minced
- 1 tsp granulated sugar
- 1/2 tsp red chili flakes (red pepper flakes)
- 1/4 tsp freshly-ground black pepper
- 1/2 tsp chicken bouillon powder
- 2 tbsp Chinese chili oil
- 1 tbsp vegetable oil, or other neutral, high heat oil
- 2 1/2 tsp light soy sauce
- 1 tsp rice vinegar
- 2 1/2 tbsp hot water
- 1/4 tsp Kosher salt
- For Serving:
- 1/4 cup thinly-sliced scallions
- Toasted sesame seeds
- 1/4 cup cilantro leaves
Instructions:
- Make the Chili Oil:
In a medium, heatproof mixing bowl, combine garlic, sugar, chili flakes, black pepper, and bouillon powder. Heat the vegetable oil and Chinese chili oil in a small frying pan over medium-low heat until shimmering (about 275°F). Carefully pour hot oil over the garlic mixture—it will sizzle. After five minutes, stir in soy sauce, rice vinegar, hot water, and salt. Let cool and set aside. - Prepare the Wonton Filling:
In a bowl, mix together ground lamb, scallions, garlic, ginger, soy sauce, sesame oil, cumin, Sichuan pepper (if using), and cilantro until well combined. - Assemble the Wontons:
Place a wonton wrapper on a clean surface. Add 1 teaspoon of lamb filling in the center. Wet edges with water using your finger. Fold into a triangle and seal tightly. Bring bottom corners together and press to seal in traditional wonton shape. Repeat with remaining wrappers and filling. - Cook the Wontons:
Bring a large pot of water to a boil. Add wontons in batches, cooking 3–4 minutes until they float and the lamb is cooked through. Remove with a slotted spoon. - Serve:
Arrange cooked wontons on a plate or in a shallow bowl. Drizzle with chili oil and garnish with scallions, cilantro, and sesame seeds.
The USDA recommends a minimum internal temperature of 160ºF for ground lamb
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