lamb wonton soup

Ingredients

• Servings: 4
• 1 tablespoon rice
• 1/2 teaspoon cornstarch
• 3/4 pound ground lamb
• 2 tablespoons finely chopped green onion (white and light green parts)
• 1 tablespoon soy sauce
• 1 teaspoon minced fresh ginger
• 1 teaspoon sesame oil
• 1 teaspoon white sugar
• salt to taste
• 25 wonton wrappers
• 1 egg, beaten
• 3 heads bok choy, sliced
• 10 sugar snap peas, sliced
• 1 carrot, thinly sliced
• 2 tablespoons finely chopped green onion (white and light green parts)
• 2 cups chicken broth
• 1 cup water
• 1/4 cup finely chopped green onion (white and light green parts)

Recipe

Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• whisk rice and cornstarch together in large bowl. add ground lamb, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. cover and refrigerate for 1 hour.
• place about 1 tablespoon lamb mixture in the middle of a wonton wrapper. brush edges with beaten egg and pinch edges to seal, creating a small pouch. repeat with remaining wonton wrappers and lamb mixture. refrigerate until ready to use.
• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. remove and distribute evenly among 4 soup bowls.
• place wontons in steamer basket and steam until lamb is no longer pink inside, about 10 minutes. remove and place in soup bowls alongside vegetables.
• heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. pour hot broth mixture evenly into soup bowls atop vegetables and wontons. sprinkle 1/4 cup chopped green onion evenly over each bowl.