- 1/2 pound ground American lamb
- 1/2 cup minced mushrooms (crimini or button)
- 1 Tablespoons fresh grated ginger
- 2 cloves garlic, minced or grated
- 1 Tablespoon low-sodium soy sauce
- 1 green onion, minced
- Salt and pepper, to taste
- 1 package fresh wonton wrappers
- 1/4 cup sesame seeds
- 2 Tablespoons vegetable oil
- 1 Tablespoon sesame oil
- 2 medium shallots, thinly sliced
- 1 Tablespoon fresh grated ginger
- 4 cloves garlic, minced or grated
- 1/4 cup low sodium soy sauce
- 3 cups low sodium chicken broth
- 2 Tablespoons rice vinegar
- 1-2 Tablespoons chili oil, for serving
- Green onions, sliced, for serving
In a medium bowl, combine the lamb, mushrooms, ginger, garlic, soy sauce, green onions, and a pinch of salt and black pepper.
To assemble: Add about 1 teaspoon lamb filling to each wonton wrapper. Brush water around the edges of the wrapper then fold the edges up around the filling and pinch to seal. Add sesame seeds to a small bowl or shallow dish. Brush the bottoms of the dumplings with water then dip in sesame seeds.
Heat 1 TBSP sesame oil in a medium pot over medium-high heat. Once hot, add the shallots and cook until softened, 3-4 minutes. Add ginger and garlic and cook another minute, until fragrant. Add the broth, soy sauce, and the rice vinegar. Season to taste with pepper. Bring to a simmer over medium heat. Keep warm.
Heat 2 TBSP vegetable oil in a large skillet set over medium-high heat. Once hot, add the dumplings and cook until the bottoms are golden brown, 4-5 minutes. Carefully add 1/4 cup water to the skillet, and cover immediately. Reduce heat to medium-low and let the dumplings steam for 5-6 minutes*.
Ladle broth into bowls and top with wontons, green onions and chili oil. Enjoy!
*Note: USDA recommends cooking ground lamb to 160 degrees.
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