Wontons are one of my absolute favorites. I eat them as is or in soups. I often dip it in soy sauce and I add loads of chili garlic oil. This recipe gives us a tastier sauce that makes the wonton experience more delicious.
I chose a combination of minced pork and shrimp for the filling, but feel free to use just one or add other types of meat you would like. Steaming the wontons instead of boiling them is also a great idea.
24 wonton wrappers
2 tablespoons chopped spring onions
For the wonton fillings:
75g pork mince
75 g prawns, minced
1Â tablespoon chopped scallion
1 egg, lightly beaten
1/2 teaspoon grated ginger
1/4 teaspoon salt
1Â teaspoon soy sauce
1Â teaspoon sesame oil
Dash of white pepper
For the dipping Sauce:
3 tablespoons store-bought chili oil
2 teaspoon minced garlic
5 tablespoons soy sauce
1 tablespoons black rice vinegar
1/2 teaspoon ground white pepper
1 teaspoon sugar
Prepare the wonton filling by combining the pork, shrimp, scallions, egg, ginger, salt, soy sauce, sesame oil and white pepper. Mix well. After, get a wonton wrapper and then place half a teaspoon of filling at the middle. Slightly brush the edges of the wrapper with water. Fold the ends to enclose the filling and form a triangle.
Next prepare the dipping sauce by combining the chili oil, minced garlic, soy sauce, rice vinegar, white pepper and sugar. Mix well. Adjust the taste as desired. Set aside.
Half-fill a medium sized pot with water. Bring it to a boil. Place 4-5 wontons and cook it for 3-5 minutes or until the filling is cooked and the dumplings float on top. With a slotted spoon, remove the wontons and transfer it to a plate. Repeat this for the remaining wontons.
Place 4-6 wontons in a small bowl or plate. Pour some sauce over them and sprinkle with scallions. Serve immediately.
Photo Courtesy Of: Â Charles Haynes