Wonton skin is a staple in my luggage. Unfortunately they don’t last long. So I usually use them immediately and freeze them until the occasion calls for a little reminder of all things good. Like the trip to Chengdu with my very pregnant ex-colleague, hunting all things spicy.
No pandas, ugh, I gotta be professional, right? The interviews couldn’t be over soon enough and all we talked about was what else we gotta eat while we were in Chengdu. Boy, those were the days.. working the dream job, flying business and trying to look & sound important. Even being stranded in JFK felt glamorous.
(adapted from Appetite For China)
makes 18 wontons
226 gr ground pork (or beef)
2 tsp sesame oil
1/2 tsp salt
1/4 tsp black pepper
scallion, chopped, to garnish
cilantro, to garnish
1 egg, beaten
1/2 package wonton skins
1 tbsp minced garlic
2 tbsp soy sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp chili oil – more if you like it spicier
2 tsp Chinese black vinegar or good-quality balsamic vinegar
1/4 tsp ground Sichuan pepper
- In a medium mixing bowl, add in the meat, sesame oil, salt and black pepper and mix well.
- Crack the egg into a small bowl and mix lightly.
- Lay the wonton skin in a diamond shape, lightly brush the two edges on the top with egg. Place 1 tsp of filling in wonton and fold the bottom side up, to form a triangle. Lightly brush one end of triangle with egg and fold the two sides, as if the wonton is hugging itself. Set aside and repeat.
- [If you are not cooking the wontons immediately, place them over a plate already lined with parchment paper. Then cover with cling film and freeze]
- In a medium bowl, mix all ingredients for the sauce. Taste and adjust.
- Boil a large pot of water. When the water is boiling, carefully drop the wontons and cook for 3-4 mins. [6 mins if they are frozen]
- Using slotted spoon, fish the wontons out. Lay on serving plate and drizzle with the sauce mixture. Garnish with chopped cilantro & scallions. Serve immediately.