Chinese Pork Wontons

Looking for something spicy for a cool autumn evening?  These wontons deliver in a big way.  This is my twist on a traditional Sichuan classic.

Won-ton wrappers can usually be found at your local Asian market in the frozen section.
Won-ton wrappers can usually be found at your local Asian market in the frozen section.
These Chinese chives are available in the Asian market as well. You need one bunch. Be sure to remove all of the yellow blooms from the top and discard.
These Chinese chives are available in the Asian market as well. You need one bunch. Be sure to remove all of the yellow blooms from the top and discard.
2 lbs of ground pork. I like to buy the country style pork ribs and grind them with the Kitchenaid.
2 lbs of ground pork. I like to buy the country style pork ribs and grind them with the Kitchenaid.

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Finely chop the top half of the chives.
Finely chop the top half of the chives.
2 Tbls minced garlic, 2 Tbls small diced ginger
2 tablespoons minced garlic, 2 tablespoons small diced ginger
2 Tbls dark soy sauce, 2 Tbls sesame oil. Combine everything in your bowl.
2 tablespoons dark soy sauce, 2 tablespoons sesame oil.
Combine everything in your bowl.
Combine with 1 cup of chicken stock and stir until consistent.
Combine with 1 cup of chicken stock and stir until consistent.
Add some crushed ginger to cold water and prepare to assemble.
Add some crushed ginger to cold water and prepare to assemble.
Add a tablespoon of the filling to the center of each wrapper and moisten 2 edges.
Add a teaspoon of the filling to the center of each wrapper and moisten 2 edges.
Fold in half and seal.
Fold in half and seal.

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This is what they look like after folding.
This is what they look like after folding.

For a more thorough description of how to fold these wontons, please check out this link:  http://www.epicurious.com/recipes/food/views/to-form-water-caltrop-wontons-51147800

Folded and ready for boiling.
Folded and ready for boiling.
Drop into boiling water. When the water returns to a boil, add a cup of cold water. Once it begins to boil again, add another cup of boiling water. Once it begins to boil the third time, they should be cooked through. Drain and divide into bowls.
Drop into boiling water. When the water returns to a boil, add a cup of cold water. Once it begins to boil again, add another cup of cold water. Once it begins to boil the third time, they should be cooked through. Drain and divide into bowls.
They wrinkle up like little brains.
They wrinkle up like little brains.
For the sauce combine 5 tbls chili oil, 1 tsp sesame oil, 1 tsp sugar and 2 tbls soy sauce.
For the sauce combine 5 tbls chili oil, 1 tsp sesame oil, 1 tsp sugar and 2 tbls soy sauce.

Chili sauce is no joke and I make my own.  This is the recipe that I use:  http://www.seriouseats.com/recipes/2013/02/fuchsia-dunlops-chilli-oil.html

Chili oil.
Chili oil.
Drizzle a tbls of the sauce over the hot dumplings and serve immediately.
Drizzle a tbls of the sauce over the hot wontons and serve immediately.
If you would like to try more authentic Chinese recipes, I highly recommend this cookbook.
If you would like to try more authentic Chinese recipes, I highly recommend this cookbook.

http://www.amazon.com/gp/product/0393089045?keywords=every%20grain%20of%20rice&qid=1445516051&ref_=sr_1_1&sr=8-1

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