These wontons have always been very popular with my husband and our friends. The assertive flavor of the lamb is complemented by warm spice cumin, and roasted leeks add an intense allium hit. Potato makes the filling tender and enhances the taste. A fruity balsamic reduction, kept from being too sweet by rattling Sichuan peppercorns, is a perfect counterpoint.
I always choose wonton wrappers that are labeled “Shanghai style, large” on the package. They’re larger than the average wonton wrapper, and they have a perfect wrapper-to-filling ratio. You want to avoid making wontons with skimpy filling, but you should also avoid making them too thick. The skin is part of the artificial experience.
Read more: Nothing Can Prepare You for Birth—But Try Making Wontons
Excerpted with permission Chinese way,
