Pork Wontons with Spicy Sichuan Sauce (makes about 50-60 wontons)

Ground pork, ginger and scallions make up the filling for these wonton dumplings which are quickly poached until cooked and tender and dressed with our Sichuan Chili Garlic Dan Dan Sauce.  A delicious entree or appetizer with a savory and spicy bite!   

This recipe makes about 50-60 wontons.  You can halve this recipe if you want to make less.  We like to freeze the extra wontons so we have them in a pinch for future recipes - for a wonton soup or a quick appetizer.  We figure why not make a bunch if you are already in the process of making them?  If you do decide to freeze them, place the wontons separated on a sheet pan lined with parchment paper and cover them with cling wrap so they don't dry out,  place them in the freezer and once they are quick frozen, transfer them to a freezer bag and use them when you want.   If you have no interest or time to make fresh wontons you can always purchase them frozen.  They make some pretty good frozen wontons these days and if you can get to an Asian supermarket, you'll find a variety of good choices.  You can also substitute potstickers or dumplings in this recipe.

Ingredients: (makes about 50-60 wontons)

Fresh Wonton Wrappers (2 packets fresh) - (there are about 40 wontons per package so you will have leftovers in you buy 2 packets - you can easily freeze the wonton wrappers for later use or make additional wonton dumplings and freeze them)

1.5 lb / 600g Ground Pork

3 Spring Onions Chopped

1.5 oz Freshly Grated Ginger (about a 2.5 inch fresh piece of ginger)

1.5 Tbsp Light Soy Sauce

3 Tbsp Sesame Seed Oil 

3 Tbsp Shaoxing Cooking Wine/Sherry/Sake/or Dry Vermouth (you can use any of these options - we used dry vermouth)

Salt

Greens (if desired) - We used dandelion greens for a fresh greens garnish, you can add grilled asparagus or green beans, you can add fresh scallions, Asian greens or watercress even fresh Thai basil - whatever greens you desire or you can omit greens altogether.

Wozz! Sichuan Chili Garlic Dan Dan Sauce

Recipe:

To Make Your Wonton Filling: 

In a large bowl, combine ground pork, pinch of salt, grated ginger, chopped scallions, light soy sauce, sesame seed oil and dry vermouth.  Mash up to combine. 

To Make Your Wontons: 

Keep your fresh wonton wrappers covered in plastic wrap as you make these so your wonton wrappers do not dry out. 

Position your wonton like a diamond.  Add a teaspoon or so of pork filling to center of wonton wrapper.  Fold in half (making a triangle) adding just a little bit of water with your fingertips where you want you to fold your wrapper (make sure there are no air pockets in the wrapper as you fold). 

Now fold the two bottom sides of triangle toward middle, so the wonton looks like an envelope or hat using a little water again to "glue" in the sides.  The top triangle does not get folded.  If you need to see how this is done, you can google "folding wonton technique" to see the process.  There are different ways you can fold a wonton and you can choose whichever way suits your preferences.

Do this to each of your wontons.  Add to a tray as you go and cover with plastic wrap so they do not dry out.  

Cook Your Wontons:

Bring a large pot of salted water to a boil and turn down to a simmer. 

Poach wontons a low simmer 4-6 minutes if frozen.  Simmer for 3-4 minutes if fresh or cook until the wonton floats to top of water and are cooked through.

Drizzle with Sauce:

Warm 6 Tbsp Wozz! Sichuan Chili Garlic Dan Dan Sauce in a pan and drizzle over top. Serve with your favorite wilted green, green beans or Asian vegetables.  Garnish with sliced scallions, chili flakes and sesame seeds.  Serve immediately and enjoy!