Middle Eastern Lamb-Stuffed Wontons
Published November 18, 1995
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
¾ pound ground lamb
2 ¼ teaspoons ground coriander
¾ teaspoon ground cinnamon
2 ¼ teaspoons kosher salt
Freshly ground pepper to taste
3 tablespoons golden raisins
3 tablespoons coarsely chopped pistachios
36 wonton skins (3 by 3 ¼ inches)
Vegetable oil for deep frying
Nutritional analysis per serving (12 servings)
58 grams carbs; 29 milligrams cholesterol; 552 calories; 17 grams monosaturated fat; 5 grams polyunsaturated fat; 5 grams saturated fat; 29 grams fat; 2 grams fiber; 567 milligrams sodium; 15 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix together the lamb, spices, raisins and pistachios until well combined. Brush the edges of 1 of the wonton skins with water. Place 1 ½ teaspoons of the filling in the center. Bring the corners of the skin together over the filling and press the edges together to seal tight. Repeat with the remaining skins and filling.
- Step 2
Working in batches, deep-fry the wontons until nicely browned. Make sure the oil is not too hot or the skins will brown before the filling is cooked through. Drain on paper towels and serve immediately.
Private Notes
Comments
Baked for 17 minutes at 350 instead of deep frying. Turned out great!
This is delicious but a bit too salty. I will cut the salt in half next time I make it. Otherwise amazing dish!