Hi Everyone! It’s me again. I know it has been a while since I last posted on my blog. As some of you may know, a lot has been going on for us personally this past year. But the good news is I am in a much better place now and ready to continue posting on my blog again!
With everything going on around the world with the COVID19 pandemic, I decided it was best to post some homemade recipes. At most parts of the world, non – essential travel has been banned and it is recommended that people stay home and not travel for leisure. So, why tease you with all my travel blog posts? Instead, I wanted to post recipes you can try at your home while you are in “lockdown” or “quarantine”.
So.. I went to the grocery store to pick up some food to stock up on but of course all the chicken was sold out! The only thing that really was left on the shelf was ground pork and lamb. Although I am not truly a huge fan of pork, I put it in my cart thinking I can make some dumplings or wontons with it.
I decided to go with Spicy Pork Wontons because I could not find any round dumpling wrappers in the store. So here is my recipe for the spicy pork wontons. I hope you enjoy it as much as we did. The hardest part really is folding the wontons but you will get the hang of it as you keep doing them!
- 1 lb ground pork
- 2 tablespoon chili onion crunch (trader joe’s brand) or you can use any other hot chili oil brand
- 1 teaspoon salt
- 1 teaspoon white pepper powder
- 1 tablespoon light soy sauce
- ¼ cup scallions, chopped
- 1 teaspoon freshly grated ginger
- 1 egg
- 2 teaspoon cornstarch
- 1 pack of wonton wrappers
- 1 small egg or warm water to use for binding the wontons
Spicy Chili Sauce:
- 3 tablespoon dark soy sauce
- 2 teaspoon white vinegar
- 1 teaspoon sesame oil
- 1 teaspoon red chili flakes
- 3 tablespoon chili onion crunch or chili oil
- 2 tablespoons scallions, chopped
Combine the pork, egg, chili crunch, salt, pepper, cornstarch, soy sauce, ginger and scallions. Mix until all incorporated and sticky/mushy.
Lay a wonton wrapper with the pointed end facing toward you and place a tablespoon of the pork mixture into the center of the wrapper. Moisten all four corners with egg white or warm water. Then fold the wonton close by bringing both pointed ends together. This should now look like a triangle. Then fold the two ends of the triangle and interlock them with some more egg white or warm water. Place on a large tray with aluminum foil or parchment paper. Continue making the remaining wontons until you have used up all the ground pork mixture.
Bonus: I ended up having about 6 wonton wrappers left and used the remaining wrappers to make cream cheese wontons with a simple filling of jalapeno cream cheese, scallions and a tiny bit of the spicy slap ya mama seasoning. I deep fried these until golden brown and had them as a appetizer to my spicy pork wonton dinner.
For the chili sauce mix, combine all ingredients listed under the spicy chili oil ingredient list and adjust according to your taste. I personally love things extra spicy so I added some more red chili flakes.
Bring a large pot of water to rapid boil. Once the water has come to a boil, add the wontons into the boiling water in batches and let it cook for 4-6 minutes. Use a spider strainer spoon to strain the wontons and transfer to another bowl.
Bonus: If you don’t want to boil all your wontons at once, you can easily just transfer them to a zip lock back and freeze them for future use. When you want to cook them, you do not need to defrost them, just transfer frozen wontons directly into boiling water. Cook for 1-2 minutes longer. Always test one of the wontons so you can determine the right boiling time as it can vary.
Pour the spicy chili sauce mix over the wontons and eat while hot and steamy! Garnish with some chives, scallions or cilantro!