Euryale Seed Powder Wontons
Wrappers made from chicken-head flour and bean flour enclose a lamb filling, cooked in a broth of lamb simmered with amomum (tsao-ko).
Ingredients
Lamb (for broth, reserve some cooked meat for filling)
250 g
Black cardamom (crushed, peeled, for broth)
2
Peas (crushed, peeled, for broth)
100 g
Euryale seed powder (mixed with bean powder to form wonton wrappers)
to taste
Bean powder (mixed with euryale seed powder to form wonton wrappers)
to taste
Dried tangerine peel powder (for filling seasoning)
a pinch
Minced ginger (for filling seasoning)
a pinch
Ginger juice (final mixing)
to taste
Papaya juice (final mixing)
to taste
Scallions (final mixing)
a pinch
Salt (for seasoning)
a pinch
Instructions
1
Prepare broth, filling, and wrappers
Crush the black cardamom and peas, remove their skins, and simmer them together with the lamb to make a broth for later use. Chop the cooked lamb to use as filling, add the dried tangerine peel and a pinch of minced ginger, and balance the five flavors. Mix appropriate amounts of euryale seed powder and bean powder together evenly to form wonton wrappers.
2
Wrap, cook, and season
Wrap the wontons using the standard method. Cook them in the lamb broth until done, then add the cooked peas, ginger juice, papaya juice, scallions, and a pinch of salt, mix well, and serve.
