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Curried Lamb Crescents With Pine Nuts & Apricot Sauce

Flavors.of.Asia's picture
Ingredients
  Gyoza skins/1 pound square chinese won ton skins cut in 3 inch circles 10 Ounce (1 package round Japanese)
  Egg 1 , beaten
  Peanut oil/Vegetable oil 6 Cup (96 tbs) (For frying)
For apricot sauce
  Sugar 1 Cup (16 tbs)
  Salt To Taste
  Ketchup 1⁄3 Cup (5.33 tbs)
  Rice vinegar 1⁄2 Cup (8 tbs)
  Apricot preserves 1 Cup (16 tbs)
  Lemon 1 , peel freshly grated
  Lemon juice 1 Tablespoon
  Cornstarch 3 Tablespoon
  Unsweetened pineapple juice 1 Cup (16 tbs)
  Ground chili paste 1 Teaspoon (fresh, sambal oelek)
For curried lamb filling
  Vegetable oil 2 Tablespoon
  Onion 1 Small, finely chopped
  Finely minced gingerroot 1 1⁄4 Teaspoon (generous)
  Garlic cloves 2 Large, finely minced
  Lean ground lamb 12 Ounce
  Curry powder 1 Tablespoon
  Freshly grated orange peel 1 Teaspoon
  Dry white wine 3 Tablespoon
  Soy sauce 2 Tablespoon
  Cornstarch 1 Teaspoon (scant)
  Chicken stock 1⁄3 Cup (5.33 tbs)
  Lightly toasted pine nuts 1⁄4 Cup (4 tbs)
Directions

Prepare Apricot Sauce and Curried Lamb Filling.
Place 1 generous teaspoon of filling in center of each skin.
Fold skins in half, forming crescents.
Seal edges with beaten egg, pressing sealed edges tightly to prevent opening during frying.
Cover formed dumplings with plastic wrap.
In a wok or shallow heavy saucepan, heat oil to 360F (175C) or until a 1 -inch cube of bread turns brown in 60 seconds.
Fry several crescents at a time 2 to 3 minutes or until filling is cooked and pastry is crisp and golden-brown.
Turn several times to insure even-browning.
Drain on paper towels.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Servings: 
10

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