Kittencal's Asian Lamb Wonton Soup Dumplings

Total Time: 52 mins Preparation Time: 45 mins Cook Time: 7 mins

Ingredients

• Servings: 35
• 1/2 lb uncooked ground lamb
• 1 large green onion, finely minced (can use more green onion if desired)
• 1/4 teaspoon ginger powder (or use 1 tablespoon fresh minced ginger)
• 1 tablespoon low sodium soy sauce (can use regular soy sauce and omit the 1/4 teaspoon salt)
• 1 teaspoon low sodium soy sauce
• 1 teaspoon rice vinegar
• 1/4 teaspoon sesame oil
• 2 small garlic cloves, minced (or use 1 large clove)
• 1/4 teaspoon seasoning salt (or use salt)
• 1/4 teaspoon fresh ground pepper (can use more, use or black pepper)
• 1/4 teaspoon cayenne pepper (optional or adjust to suit heat level)
• 1 teaspoon cornstarch
• wonton wrapper (you will need 35-40 wrappers)

Recipe

• 1 in a bowl using clean hands mix together all ingredients (except the wrappers).
• 2 cover and refrigerate for at least 6 hours or up to 48 hours.
• 3 place 1 wonton wrapper flour-side up with one point of the wrapper facing you.
• 4 place a heaping 1 teaspoon of lamb filling in the center.
• 5 moisten all the edges of the wrapper with a wet finger tip, then fold the wrapper sealing all sides together over the filling into a triangle shape, making certain that all edges are sealed tightly.
• 6 take the two long points (wetting the outside edge of 1 point then connect and seal the two points together (this will look similar to a nurse's cap).
• 7 repeat with remaining lamb mixture.
• 8 place on a jelly-roll sheet or large plate/plates.
• 9 cover with plastic wrap until ready to use.
• 10 drop into lightly simmering broth (or water) for about 7 minutes then remove to a bowl using a slotted spoon.
• 11 return the dumplings to the soup bowl in the broth when serving.