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Lamb Wontons with Sweet Chili Sauce

Prep Time:
15 mins.
Cook Time:
10 mins.


  • 9 ounces ground Australian lamb
  • 3 scallions, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1/2 cup water chestnuts, finely chopped
  • 1 lime, juice and zest
  • 2 tablespoons sweet chili sauce
  • 30 wonton wrappers
  • 1 egg, beaten
  • 2 cups chicken stock for steaming or oil for deep frying
  • Hoisin sauce
  • Sweet chili sauce
  • Soy sauce


  1. Combine ground lamb, scallions, carrot, water chestnuts, lime juice and zest, and sweet chili sauce in a large bowl and mix well.
  2. Spoon a small amount of the lamb filling into the center of each wonton wrapper and brush edges with a little beaten egg. Press edges firmly to form pouches.
  3. To Steam: Bring stock to a boil in a wok or saucepan and place a bamboo basket over the liquid. Line base with perforated paper. Place the wontons carefully on the paper and cover with the lid. Steam for 6 minutes.

To Fry: Heat oil to 375° and fry 4 minutes, turning frequently. Remove and drain on absorbent paper.

Serve wontons with dipping sauces.

Source: Meat & Livestock Australia