MLA Lamb wontons with sweet chili sauce

  • Prep time 40Min
  • Cook time 2Hr, 10Min
  • Technique Pan Fry / Saute
  • Meat Lamb
  • Cut Ground
  • Serves 30

Lamb wontons with sweet chili sauce


9 ounces ground Australian lamb
3 scallions, finely chopped
1 carrot, peeled and finely chopped
½ cup water chestnuts, finely chopped
1 lime, juice and zest
2 tablespoons sweet chili sauce
30 wonton wrappers
1 egg, beaten
2 cups chicken stock for steaming
oil for deep frying (if frying instead of steaming)

To Serve:
hoisin sauce
sweet chili sauce
soy sauce


Combine ground lamb, scallions, carrot, water chestnuts, lime juice and zest, and sweet chili sauce in a large bowl and mix well.

Spoon a small amount of the lamb filling into the center of each wonton wrapper and brush edges with a little beaten egg. Press edges firmly to form pouches or any shape you like.

If steaming, bring stock to a boil in a wok or saucepan and place a bamboo basket over the liquid. Line base with perforated paper. Place the wonton carefully on the paper and cover with the lid. Steam for 6 minutes.

If frying, heat oil to 375°F and fry 4 minutes, turning frequently. Remove and drain on absorbent paper.

To Serve:

Serve wontons with dipping sauces on shared or individual platters.