Wontons In Hot-And-Sour Chili Sauce
- FOR THE SAUCE:
- 1/4 pound ground pork
- 2 ounces uncooked shrimp shelled, deveined, and finely chopped
- 1 egg white
- 1 teaspoon minced cilantro
- 1/2 teaspoon minced ginger
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon sesame oil
- 1 dash freshly-ground white pepper
- 3 tablespoons soy sauce
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons sweet chili sauce
- 2 tablespoons minced green onions
- 2 teaspoons hot chili oil
- 2 teaspoons minced cilantro
- 1 teaspoon minced garlic
- 1 1/2 teaspoons minced ginger
- FOR THE WONTONS:
- 16 square wonton wrappers
Stir the ground pork, shrimp, egg white, cilantro, ginger, sugar, salt, sesame oil and pepper together in a medium bowl, stirring rapidly with a fork in one direction until the mixture is stiff and spongy.
For the Sauce: Stir the soy sauce, rice vinegar, chili sauce, green onion, chili oil, cilantro, garlic and ginger together in a small bowl until blended.
For the Wontons: Place 1 heaping teaspoon of the filling in the center of each wonton wrapper. (Keep the remaining wrappers covered with damp kitchen towel or plastic wrap to prevent them from drying out.) Brush the edges of the wrapper with a fingertip dipped in water, then fold the wrapper in half to form a triangle. Pinch the edges firmly to seal. Pull the opposite corners of the base of the triangle together, moisten one of the corners with water, and press the two base corners firmly together to seal. Cover the folded wontons with a damp kitchen towel to prevent drying.
Bring a large pot of water to a boil. Slip the wontons into the water and bring the water back to a boil. Stir occasionally, especially after the wontons are first added, to prevent them from sticking to the bottom of the pot. Cook until the wontons rise to the top of the water, about 5 minutes.
Scoop the wontons into a colander with a wire skimmer or slotted spoon and drain. Toss the wontons and sauce together gently in a serving bowl until the wontons are lightly coated. Serve hot.
This recipe yields 4 servings.
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