I will never make dumplings, or anything having to do with wonton wrappers again. I'm just not cut out for it. Wonton wrappers are a basic concept: you make a filling, stuff them, and then steam them or fry them. What this doesn't tell you is the arduous process of stuffing those dumplings one by one. It takes time and patience, two things which I seem to lack. The thing is, the meat sauce I served with these raviolis was simply delicious. I simmered lamb with coriander, cinnamon, cardamom, and cayenne pepper and then topped it with mint and yogurt. The sauce was just as good as my favorite dish at Helmand. It makes me want to make this dish again, but then I think about making the dumplings. And the thought makes me want to lie down on the couch.
Leek filling
1 leek (about 1 cup chopped)
3 green onions, chopped
1 tsp salt
1/4 cup finely chopped cilantro
1/4 tsp hot chili pepper
1/2 a pkg of wonton wrappers
Chop the leek, using everything but the white base (make sure to wash the leek)
Chop green onions
Chop cilantro
Steam leeks and green onions until soft
In a bowl, mix together leeks, onions, cilantro, salt, and chili pepper
To assemble: Place a teaspoon of leek filling in the center of the wonton wrapper. Fold the edges of the wrapper to the center and then squeeze, creating a little basket. If the wonton wrappers are dry, brush them with egg. Make about 10 to 15, depending on how full you stuff them. Set aside until ready to steam. Cook meat (see directions below). When you are ready to cook the dumplings, you can steam them in a steamer for about 10 minutes or pan fry them.
Meat Sauce
1 pound of ground lamb
1/2 jar of tomato sauce
1/2 yellow onion, finely diced
1 Tablespoon cardamom seeds
1 teaspoon cinnamon
1 Tablespoon ground coriander
1 teaspoon cayenne
1 teaspoon kosher salt
1 teaspoon black pepper
½ cups water
1/2 cup golden raisins
Cook lamb and then add spices. Serve over leek raviolis with fresh mint and greek yogurt.
