Ingredients
250 g (about 1/2 lb) lamb, 2 cardamom pods, 100 g (about 1/2 cup) dried peas.
Seasonings
Ground tangerine peel, minced ginger, ginger juice, papaya juice, chicken head powder (lotus seed powder), and bean flour, each to taste, with a little scallion and salt.
Instructions
1. Crush the cardamom and peas, remove the skins, then simmer them together with the lamb to make a broth and set aside.
2. Finely chop the cooked lamb to make the filling, then add a small amount of dried tangerine peel and minced ginger, and season with five-spice powder to taste.
3. Mix appropriate amounts of chicken head powder (lotus seed powder) and bean flour together to make wonton wrappers, then fill and shape the wontons as usual; cook them in lamb broth until done, then add cooked peas, ginger juice, papaya juice, scallions, and a pinch of salt, stirring to combine.