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These sweet and savory lamb wonton cones are arguably one of the most adorable appetizers I’ve come across in quite some time. It’s not just their impressive presentation, they also boast an explosion of flavors to tickle your palate!
Yields 18 wontons
1 pound (450 grams) ground lamb
1 tablespoon low-sodium soy sauce, such as Glicks
1/4 teaspoon ground ginger
3/4 teaspoon salt
freshly cracked black pepper, to taste
4 ounces (110 grams) baby bella mushrooms
3 scallions, trimmed, plus more for garnish
2 cloves garlic or 2 cubes Gefen Frozen Garlic
1 and 1/2 tablespoons sweet chili sauce
18 Gefen Egg Roll Wrappers, defrosted
1/4 cup sesame seeds
2 tablespoons vegetable oil
black sesame seeds, for garnish
3/4 cup sweet chili sauce
1 tablespoon Glicks Soy Sauce
1/3 teaspoon Gefen Sesame Oil
In a medium bowl, place the ground lamb, soy sauce, ginger, salt, and black pepper. Break up the meat with a fork and mix well to combine.
Place the mushrooms, three scallions, and garlic into the bowl of a food processor while the machine is running, and process until finely minced. Add to the lamb mixture along with the sweet chili sauce, and mix well to incorporate.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Line a baking sheet with Gefen Parchment Paper.
To assemble the wonton cones: Place an egg roll wrapper on a piece of parchment paper. Using a six-inch (15-centimeter) plastic soup bowl as a guide, trim the edges of the wrapper with a sharp knife, creating a six-inch (15-centimeter) circle of dough. Cut a three-inch (eight-centimeter) slit in the dough halfway down the center.
Dip a pastry brush into water and wet the edges of the egg roll wrapper, as well as the two sides of the slit. Place a mound of filling onto a spoon (I used a dessert- sized spoon) and place it on one side of the slit, shaping it gently with your fingers to form a triangular shape — the tip of the triangle would be at the middle of the wrapper, with the base at its edge. Starting at the slit, begin rolling the wrapper over the filling, and continue rolling in a circular motion until the wonton forms a cone shape. You may need to add a bit more water at the edge of the wrapper to make it stick to the other end.
Turn the cone upside down, and push the filling down gently into the cone with your fingers or a small spoon. Pinch the edges of the wrapper down over the filling at the bottom of the cone to form the base — there will still be a hole in the center, and the filling will not be fully covered. Stand the cone upright onto the baking sheet and repeat with remaining wrappers to form 18 wonton cones.
Spray wontons generously with cooking spray and bake on the lower rack of the oven for 12–14 minutes.
While the wontons are baking, combine sauce ingredients in a small pot and heat just until simmering.
To serve, top wontons with chili sauce and garnish with black sesame seeds and sliced scallions. Serve immediately.
Food and Prop Styling by Shiri Feldman. Food Prep by Chef Suzie Gornish. Photography by Felicia Perretti.
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