Take 1/2 tsp of oil in pan and add garlic,ginger and green chili. Once the garlic is cooked add chopped onions.Cook the onions till they turn translucent. Now add the lamb and all the sauces. Cook till lamb is cooked.Add salt and coriander.The lamb might give out water so cook till the water dries out and take it off the heat and let it cool.

Set up a work station with a small bowl of water, a clean dish towel for wiping your fingers, a bowl with the wonton filling, a plate for the finished wontons, and a stack of wonton wrappers covered in plastic wrap.

To form dumplings hold one wrapper on top of a flat hand. Using a spoon, place a 2 teaspoon- to 1 tablespoon-sized amount of filling in the center of the wrapper. Use the tip of the finger on your other hand to very gently moisten the edge of the wrapper with water (do not use too much water). Wipe fingertip dry on kitchen towel.

Carefully fold one tip of the wonton wrapper across to meet the opposite tip to form a semi circle. Seal edges of the semicircle , carefully pushing out all air from within the wrapper as you work. Pull the two corners on the semi circle to meet, moistening one with a little water, crossing them and pinching to seal ( Transfer finished dumplings in a plate)

For the Sauce:

Combine sugar, vinegar, soy sauce, and garlic in a small bowl and stir until sugar is dissolved. Add chili oil mixture. Set aside until ready to use. (Sauce can be stored in a sealed container in the fridge for up to 2 weeks).

To Cook and Serve

Steam the dumplings in a steamer till the wonton wrapers are cooked,about 4 minutes.

Transfer to a warm serving platter. Spoon sauce on top. Sprinkle with minced coriander and serve immediately.