ラムワンタン (Ramu wantan)
from: Hiroko’s American Kitchen
Cooking with Japanese Flavors
6 Easy Sauces; 125 Modern Recipes
- 1 cup finely chopped mushrooms
I just used button mushrooms, but shiitake, chanterelle, or porcini would be tasty.
- 2 cups finely chopped kale leaves
I don’t like kale, so I used (frozen chopped) spinach
- 1½ teaspoons salt
- 12 ounces ground lamb
- 2 teaspoons
plus 1 Tablespoon soy sauce
- 1 clove garlic, minced
- 2 Tablespoons minced cilantro
plus ¼ cup whole leaves
(I used window-sill winter grown rosemary and thyme leaves because they are spending the winter in our library.
Plus 2 green onions, thinly sliced, green parts only, for garnish.)
- 1 teaspoon Dijon mustard
- ¼ teaspoon paprika
- 80 wonton wrappers if you are making ravioli
(note: I used only one wrapper per dumpling so wontons use only 40 wonton skins)
- 3 cups Dashi Stock (or chicken broth)
- 2 Tablespoons sake
- 1 Tablespoons mirin
- 1 Tablespoon lemon juice
In a medium bowl, sprinkle the chopped mushrooms with ½ teaspoon salt. Mix well, and allow the salt about 10 to 15 minutes to draw the moisture from the ‘shrooms. Tilt the bowl and pour off the liquid. Squeeze the mushrooms through a cheesecloth. Discard the liquid.
Lightly warm the spinach to thaw, then squeeze out as much liquid as you can through a piece of cheesecloth. Discard the liquid.
Put the ground lamb into a large bowl. Add 2 teaspoons of the soy sauce, the garlic, 2 Tablespoons of the minced herbs, mustard, and paprika. Mix the meat, seasonings, and vegetables together. Use a wide silicon spatula, a wide shallow plastic spoon, or your (gloved) fingers to lift and turn the meat. We’re not making meatballs: the filling should stay nice and loose. Divide the filling into four sections.
Cover a baking sheet or tray with waxed paper. Cover your work surface with waxed paper. Have ready a small boll of water, and a paper towel. Arrange 10 wonton skins on the work surface. Place about a teaspoon in the center of each square, using one quarter of the meat filling.
Brush a small amount of the water along the edges of each square. Fold each wonton almost in half along the diagonal; you want two “ears” offset at the top corner. Press the air from each packet and seal. Use a finger to press the middle of the long edge of the triangle, then overlap the two bottom corners. Seal with water and finger pressure.
Note: clicking on the pictures on the right will reveal that a (larger) picture is worth a thousand words…
Pour the dashi stock into a pot, then add sake, mirin, 1 teaspoon salt, 1 Tablespoon soy sauce, and lemon juice. Bring to a simmer over medium heat. Cover, and turn off the heat.
Bring a large pot of water to a rolling boil, and add the wontons in batches. Cook each batch for 5 minutes, removing the wontons carefully with a slotted spoon. Drain well then distribute among 4 soup bowls.
To serve, pour the hot dashi stock over the noodles and garnish with your greens of choice.