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While wontons take ages to fill, I still find them to be convenient for a crowd, since you can do everything in advance and freeze them raw. My favorite way to do these is as pot stickers, but they’re great steamed or baked too.
1 package Gefen Round Wonton Wrappers
1 pound (450 grams) ground lamb
2 tablespoons finely diced onion
3 scallions, finely diced
1/4 cup finely chopped cabbage (I like napa)
1/2 teaspoon salt
1 teaspoon mushroom powder or umami seasoning (optional but recommended)
1/4 teaspoon ground ginger, such as Pereg
scant 1/8 teaspoon MSG (optional)
1 tablespoon Glicks Soy Sauce
1 teaspoon garlic powder
1/2 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
Mix together all the filling ingredients until well-combined, but do not overmix.
Hold a wonton round in your left hand and use a knife or a teaspoon measure to fill each round.
Using both thumbs and fingers, pinch pleats in each wonton, or use your favorite closing method.
Cooking Options: Steamed: Steam in a steamer basket for 12 minutes, or barely cover a pan with a little bit of water and bring to a simmer. Cut a piece of Gefen Parchment Paper that’s the same size as the pan. Lay the parchment on the water and carefully lay wontons on top. Cover tightly and steam for 12 minutes. Baked: Lay the filled wrappers on a parchment-lined baking sheet and spray well with cooking spray. Bake in a preheated 425 degrees Fahrenheit (220 degrees Celsius) oven for 12 minutes. Pot stickers: Heat two tablespoons oil in a large skillet and add wontons, flat side down. Cook for two minutes over medium heat until medium brown. Add two tablespoons water and immediately cover. Cook for four to six additional minutes, until cooked through.
Serve with soy sauce or leftover chili oil from the string beans recipe.
Food and Prop Styling by Atara Schechter
Photography by Hudi Greenberger
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