We recently went out for dinner with friends and they ordered wonton appetizers that were $20 for six wontons. SIX! Sorry friends, but that price is outrageous!
So, I had to make them at home to see how much it would cost. Approximately $10 for 50. I can’t even… Perhaps the restaurant wontons were all shrimp and no pork. If that was the case, it would have cost me $12. However, sharing a meal with friends is, of course, priceless.
Simply adding peanut butter to my Spicy Chili Wontons recipe totally changed the flavour and I have to say, I like them so much better!
Feel free to use all pork or all shrimp.
Makes approximately 4 dozen
Ingredients
For the filling
½ pound raw shrimp, deveined and shelled
½ pound lean ground pork
2 teaspoons soy sauce
1 teaspoon kosher salt
⅛ teaspoon ground white pepper
1 teaspoon sugar
2 teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon white part green onion, chopped
2 teaspoons fresh ginger, grated
½ cup chicken stock
For the sauce
2 tablespoons soy sauce
2 tablespoons dark soy sauce
2 tablespoons rice vinegar
4 tablespoons peanut butter
1-2 tablespoons water
1 tablespoon chili oil
1 tablespoon sesame oil
1 tablespoon sugar
1 small clove garlic, grated
2 stalks green onion, dark green parts, chopped
8 sprigs cilantro, chopped
For assembling
1 package wonton wrappers
Instructions
- Pat the shrimp dry and cut into smaller pieces, if necessary.
- In a medium mixing bowl, add all the filling ingredients. Stir in one direction until mixture is sticky and all ingredients are well mixed together.
- Hold the wrapper in a diamond shape. Spoon 1 teaspoon of filling in a wrapper. Using the bowl of water, dip your finger then wet the top two sides. Fold the wrapper by bringing one corner over the filling close to the opposite corner, forming a triangle on top. Gather the sides into the middle making sure no air pockets are left inside and pinch well.
- Remaining uncooked wontons can be frozen by placing them in a single layer on a sheet pan. Once frozen, put them in freezer bags. Dumplings do not need to be thawed before cooking and can be cooked using the same instructions.
- In a small bowl, combine the sauce ingredients. Add enough water to reach the consistency you like.
- In a large pot, fill halfway and bring water to a boil. Drop several wontons into the water without overcrowding. Stir to make sure they are not sticking to the bottom and cook for 3-5 minutes until the wontons are floating to the top.
- Serve wontons in a bowl and generously spoon peanut sauce over the wontons. Garnish with remaining green onions and cilantro.
Wontons with Peanut Chili Sauce
Ingredients
For the filling
- ½ pound raw shrimp deveined and shelled
- ½ pound lean ground pork
- 2 teaspoons soy sauce
- 1 teaspoon kosher salt
- ⅛ teaspoon ground white pepper
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon white part green onion chopped
- 2 teaspoons fresh ginger grated
- ½ cup chicken stock
For the sauce
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons rice vinegar
- 4 tablespoons peanut butter
- 1-2 tablespoons water
- 1 tablespoon chili oil
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 small clove garlic grated
- 2 stalks green onion dark green parts, chopped
- 8 sprigs cilantro chopped
For assembling
- 1 package wonton wrappers
Instructions
- Pat the shrimp dry and cut into smaller pieces, if necessary.
- In a medium mixing bowl, add all the filling ingredients. Stir in one direction until mixture is sticky and all ingredients are well mixed together.
- Hold the wrapper in a diamond shape. Spoon 1 teaspoon of filling in a wrapper. Using the bowl of water, dip your finger then wet the top two sides. Fold the wrapper by bringing one corner over the filling close to the opposite corner, forming a triangle on top. Gather the sides into the middle making sure no air pockets are left inside and pinch well.
- Remaining uncooked wontons can be frozen by placing them in a single layer on a sheet pan. Once frozen, put them in freezer bags. Dumplings do not need to be thawed before cooking and can be cooked using the same instructions.
- In a small bowl, combine the sauce ingredients. Add enough water to reach the consistency you like.
- In a large pot, fill halfway and bring water to a boil. Drop several wontons into the water without overcrowding. Stir to make sure they are not sticking to the bottom and cook for 3-5 minutes until the wontons are floating to the top.
- Serve wontons in a bowl and generously spoon peanut sauce over the wontons. Garnish with remaining green onions and cilantro.