Cumin Lamb and Potato Wontons

These wontons are always a big hit with my husband and our friends. The assertive flavor of the lamb is complemented by the warm spice cumin, and the sautéed leek adds an intense allium hit. The potato makes the filling tender and rounds out the flavors. A fruity balsamic reduction, saved from being too sweet by tingling Sichuan peppercorns, is the perfect counterpoint.

I always choose the wonton wrappers that are labeled “Shanghai style, large” on the package. They are bigger than the average wonton wrappers, and they have an ideal wrapper-to-filling ratio. You’ll want to avoid making wontons with a skimpy filling, but you should also avoid making them too chubby. The skin is part of the textural experience.

Read More: Nothing Can Prepare You for Birth—But Try Making Wontons

Excerpted with permission from The Chinese Way.