March 1, 2011

Szechuan Spicy Wontons
Makes about 50 wontons (Feeds 6)
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
2 packs Shanghai Style dumpling wrappers, square kind
(they are white, as opposed to the yellow Cantonese-style wrappers)
Chili Oil
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.)


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.!!

Popular posts from this blog

Construction Progess & How to deal with NOISE

Tea Village