Wonton with Hot Chili Sauce
Wonton with Hot Chili Sauce
Wonderful appetizers! I Cooking time is per batch.
Filling
4 me. shrimp , peeled, deveined
1 pound finely ground pork
1 4oz can water chestnuts drained and coarsely chopped
3 or 3 teaspoons fresh ginger
2 tablespoons minced green onion
2 table spoons soy sauce
1 tablespoon rice wine or sake
1 1/2 teaspoons sesame oil
2 tablespoons cornstarch
1 tablespoon coarse black pepper
3 tablespoons soy sauce
1 tablespoon chinese black vinegar or Worstershire sauce
2 tablespoons water
1/2-1 teaspoon hot chili paste
1 teaspoon minced fresh ginger
Won Tons
40 wonton wrappers or gyoza skins
cornstarch and vegetable oil or peanut oil
1. For filling: wrap shrimp in paper towels; squeeze out extra moisture and chop finely; combine shrimp, pork and water chestnuts in a medium bowl; mix well then stir in ginger, green onion, soy sauce, rice wine, sesame oil, cornstarch and pepper, combine thoroughly; mixture should be stiff; refrigerate until ready to use (you can do this several hours in advance). 2. For chili sauce: stir together soy sauce, sugar, black vinegar or Worcestershire, water, chili paste and ginger in a small bowl; place in a serving bowl and set aside. 3. Place 2 teaspoons filling in center of each wonton skin; moisten edges with water; fold over in half to cover filling; press edges to seal; arrange dumplings on a sheet light dusted with cornstarch.
4. Heat oven to 200°. 5. Pour oil to depth of at least 2 inches in wok or dutch oven; heat oil over medium-high heat to 350°; fry 8 or 9 dumplings at a time, turning constantly, until golden brown, about 5-6 minutes. 6. Drain on paper towels; place on baking sheet and keep warm in oven. 7. Fry remaining batches; reheat oil between batches. 8. Arrange dumplings on a platter and serve hot with chili sauce.
40 dumplings
35 minutes ( 30 mins prep time, 5 mins cook time )
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