Tuesday, August 23, 2011

Asian Pork Wontons with Chili Aioli Sauce

Wonton filling Ingredients:

1 pound freshly ground pork

½ cup cabbage, Bok Choy or Napa, finely shredded and then chopped
6 mushrooms, minced
3 scallions, minced (white and green parts)

2 coins fresh ginger, finely minced
2 tablespoons fresh cilantro, finely chopped
2 cloves garlic, finely minced
2 teaspoons soy

2 teaspoons sesame sauce
1 teaspoon hoisin sauce
1 teaspoon sugar
1 teaspoon chili sauce

2 tablespoons cornstarch
¼ teaspoon salt
¼ teaspoon black pepper

1 package wonton wraps (48)
3 or more tablespoons vegetable oil
Water or egg wash (1 egg and 1 teaspoon water) to close wontons once filled.

Directions for Wontons:

Combine all ingredients for the filling in a large bowl and mix until well incorporated. Place 1 to 2 teaspoons of filling on each wonton wrapper and seal closed with a water moistened finger tip of or brush edges with egg wash. Once wonton is well sealed, begin to pleat with your fingers, pressing each pleat tightly or simply leave envelope style. Add oil to a frying pan and heat on medium high. Fry dumplings on both sides until browned. You will probably need to work in batches. After the wontons have browned, add ¼ cup of water, cover and steam for about 5 minutes. You want the water to completely evaporate from the pan.

Chili Aioli Sauce Ingredients:

½ cup sweet red pepper

1 scallion, minced
1 short squeeze chili paste or to taste
1 coin ginger, peeled and grated
1 clove garlic, minced
2 tablespoons soy sauce

1 tablespoon rice wine vinegar
2 teaspoons sesame oil
1 tablespoon sugar or tad more to taste


Combine all ingredients in the blender and pulse until mixture is a sauce like consistency or add ingredients to a bowl and emulsify.