Kumminlamm och potatiswonton

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1. 1
   Blend 2 scallions, trimmed, one ¼"-thick piece ginger, and 1 cup water in a blender until smooth. Strain in a fine-mesh sieve set over a small bowl. Discard solids and set ginger-scallion water aside.
2. 2
   Place 8 oz. russet potato (1 medium or ½ large) in a medium saucepan and pour in water to cover. Set over medium-high heat and bring to a boil. Cook until fork-tender, 20–30 minutes. Drain and let sit until cool enough to handle. Peel potato, then transfer to a large bowl and mash with a fork.
3. 3
   Heat ¼ cup extra-virgin olive oil in a small skillet over medium-low. Add ½ small leek, white and pale green parts only, finely chopped (about ¼ cup), and a pinch of kosher salt. Cook, stirring occasionally, until softened, 8–10 minutes. Let cool; set aside 1 Tbsp. leek oil.
4. 4
   Add leek, 12 oz. ground lamb, 2 Tbsp. light soy sauce, 2 Tbsp. Shaoxing wine (Chinese rice wine), 2 tsp. sugar, 2 tsp. cornstarch, 1 tsp. ground cumin, ¼ tsp. freshly ground white pepper, and reserved ¼ cup ginger-scallion water to bowl with potato. Using your hands or a rubber spatula, mix thoroughly in one direction until filling is slightly sticky and paste-like with no residual liquid visible.
5. 5
   Set a small bowl of water on work surface. Open 2 packages Shanghai-style wonton wrappers and cover with a kitchen towel. Place about 1 Tbsp. filling in center of a wrapper. Dip your index finger in water and run around edges of top half of wrapper to wet. Bring bottom half up and over filling to meet top edges; gently press edges together to seal. Bring bottom 2 corners on folded side together, dab with water, and press gently to adhere. Place wonton on a parchment-lined baking sheet. Repeat with remaining wrappers and filling. Do Ahead: Wontons can be formed 3 months ahead. Cover loosely with plastic wrap and freeze on baking sheet until solid, then transfer to resealable plastic bags.
6. 6
   Combine ⅓ cup balsamic vinegar, 2 Tbsp. fruit jam (such as blueberry or raspberry), 1 Tbsp. unsalted butter, melted, 1 Tbsp. crushed red pepper flakes, and ½ tsp. crushed red Sichuan peppercorns, and 1 cup water in a small saucepan. Bring to a boil, then reduce heat to low and simmer until sauce is reduced and thickened, about 20 minutes. Strain through a fine-mesh sieve; discard solids and set balsamic sauce aside. (You should have ¼–⅓ cup sauce.)
7. 7
   Add a batch of wontons to a large pot of boiling water. Stir gently to prevent sticking and return water to a brisk simmer (not quite a rolling boil, which can damage the wontons). Reduce heat to medium and cook, adjusting heat if needed to maintain a simmer, until filling is cooked through (cut one in half to check), 6–8 minutes. (If cooking from frozen, add to pot and stir gently to prevent sticking. Return to a boil and add ½ cup cold water. Bring to a brisk simmer and cook, stirring gently to prevent sticking, until cooked through.)
8. 8
   To serve, divide wontons among bowls. Spoon 1–2 Tbsp. reserved balsamic sauce over each and toss to coat. Top with 1 scallion, thinly sliced on a diagonal, and drizzle with reserved leek oil.