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Crispy Lamb Won Ton


    100g Lamb mince


    1/4 egg, beaten (reserve the rest in a bowl)

    1 spring onion, chopped

    1 clove garlic, chopped

    1 tsp soy sauce

    1/4 tsp sesame oil

    pinch of white pepper

    pinch of salt

    20-25 won ton wrapper

    Oil for deep frying

    20-25 Chives, blanched

  • Sweet chili sauce
  • Pantry Note on Won Ton Wrapper:

    Won ton wrappersare yellow coloured square wrappers and made from wheat flour, salt, egg and water. They normally come in packs of 100 pieces so be prepared to make a lot! If that is too much you can freeze them. They are readily available from any Asian supermarket.

Filed under: Appetizer, Lamb, Chinese
Submitted by: Sachie 15 January 2016

The Moon Festival is a celebration that is also mirrored in the Japanese festival Tsukimi, which is also celebrating the moon at its brightest and fullest. For Korea it is Korean Thanksgiving, and the theme between all of these is that you must return home and see your family, just like the complete moon. In Chinese custom, going home for Moon Festival means making dumplings with your family so you can all chat and catch up while folding up yummy parcels. This can be easily switched out to crunchy won tons- get your family, friends or your partner to help you while making them and have a great time talking while getting stuck in. This is also one of my favourites to serve as they look so cute which my friends love, and also to eat as they are hot, nice and crispy. I use lamb as a base ingredient but you can use all sort of ingredients for won tons!

Prep time:
20 minutes
Cooking time:
15 minutes


1. Put all the “lamb filling” in a bowl and mix well

2. Place a won ton wrapper on your hand and put a small amount of the filling in a centre ofthe wrapper

3. To seal the won ton, wet inner side of the won ton with leftover egg and squeeze it between thumb and index finger. Tie with blanched chive if you like.

4. Deep fry them with 175 degree oil for 3-4 minutes or until they float, golden brown and crispy!

5. Drain the excess oil with kitchen paper and serve with sweet chili sauce.

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