March 1, 2011


Szechuan Spicy Wontons
Makes about 50 wontons (Feeds 6)
 
Filling:
1.5 lbs ground pork (half fatty/half lean)
1/2 lb shrimp, peeled and deveined
2 Large pieces Woodear Fungus, soaked and chopped finely
1/4 cup green onion, chopped finely
Soy Sauce
Hoisin Sauce
Sesame Oil
Sugar
2 packs Shanghai Style dumpling wrappers, square kind
(they are white, as opposed to the yellow Cantonese-style wrappers)
 
Dressing:
Chili Oil
Vinegar
Garlic, finely minced
1/4 bunch cilantro, roughly chopped
2 stalks scallions, rougly chopped
 
Combine your pork, shrimp, green onion and woodear fungus. I find that the best way to mix your filling is to lay it all out on large cutting board and mince it up with a cleaver. Incorporate the soy, hoisin, sesame oil, and sugar to taste. Mince until you have a fine paste.
Place a quarter-size amount of meat in the center of the wrapper. Dip your finger in a cup of water and trace the water around half the dumpling, it will act as glue when you press all the edges of the wrapper together. Voila – a wonton!
Boil wontons in hot water until they float. Don't overcrowd the pot or the wrappers will tear. Drain, and serve in a single layer in a low dish. Dress with chili oil, vinegar, and fresh herbs. Toss and serve!
 
(Note: we didn't have hoisin sauce and still it was delicious!  I think it would be fine without the muer (wood ear) but it is really nice if you can have it.)
 

Comments

Daniel Clauss said…
YUM! That looks awesome! I might cheat and pulse a blender or use a food processor though. Looks like the kind of thing you could adapt by using some basic substitutions too.(tofu instead of pork maybe?) Thank you A.I.S.!!

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