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Apricot Lamb Won Tons
Total Time: 60 minutes or more
Lamb Cuts: Leg (bone-in, boneless), Shoulder, Lamb Cubes (stew meat)
Category: Appetizer, Grilling
Servings: 4 dozen
Preparation Time: 45 minutes
Cook Time: 30 minutes
Ingredients:
1 jar (10 ounces) apricot preserves
1 cup water, divided
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 teaspoon finely chopped fresh ginger
2 cups (about 8 ounces) finely chopped cooked lamb leg or shoulder
1/4 cup finely chopped carrot
1/4 cup finely chopped Daikon radish
1/2 cup finely chopped cashews
1 package (16 ounces) won ton skins
Vegetable oil for deep-frying
Directions:
For glaze
In 2-quart saucepan, combine preserves, 1/2 cup water, soy sauce, vinegar and ginger.
Bring to boil, reduce heat and simmer uncovered 3 to 4 minutes or until slightly thickened, stirring constantly.
Combine lamb, carrot, radish, cashews and 1/2 cup of glaze; add 1/2 cup water to remaining glaze and set aside to use as a dipping sauce.
Place 1 teaspoon of lamb mixture in center of each won ton skin.
Fold one corner over the filing to meet opposite corner and moisten edges with water to seal. Keep won ton skins and filled won tons covered in damp towels while you work so they do not dry out.
In 3-quart heavy saucepan, heat vegetable oil to 360 degrees F.
Fry 3 to 4 won tons at a time, 1 to 2 minutes or until golden brown; turn over once.
Remove and drain on paper towels.
Serve with dipping sauce.
Note:
Fried won tons may be frozen and reheated later. To reheat, place single layer of frozen won tons on baking sheet. Bake in 350 degrees F oven for 10 to 12 minutes or until thoroughly heated.
Recipe By: Ben Calkins
Great Midwest Lamb Company features appetizers lamb recipes from all natural lamb lovers who want to share their lamb recipes using Great Midwest Lamb Company's all natural lamb that is family farm produced and hormone free lamb. All natural lamb dishes accommodate any occasion and are very popular with ethnic groups such as Middle Eastern, Europe, Jewish, and many other groups. Please feel free to share an all natural lamb recipe with us.
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