Curried Lamb Crescents With Pine Nuts & Apricot Sauce
|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)|
|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|
|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)|
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.