I have been cooking a lot since January. Believe it or not, I’ve made huge progress in depleting my existing food source. What this also means is that I’ve gone through all the ingredients that are second nature to my cooking style – thinking pasta, asian noodles, boneless cuts of meat. The items I have remaining in my freezer and pantry are starting to prove to be a bit more challenging and require more thought and more grocery purchases.
Today I am going to share with you the meal I had the past two days – chili wontons! I made it on Thursday night with my friends, enjoyed it so much, I decided to make a second batch last night for dinner and to freeze the rest for future meals! This is a fairly simple recipes and I had most of the items on hand in my freezer and pantry! I only needed to purchase a few ingredients – wonton skins, green onion, ginger, and garlic.
These wontons are based on a recipe from the Chinese Sichuan Food blog. I love her recipes and am looking forward to trying more! I followed pretty true to course her recipe but doubled the batch so I would have extra and substituted black pepper powder for white pepper power.
– 1 pound ground pork
– 1/2 pound shrimp, minced
– 1 egg to bind
– 4 tablespoons finely chopped green onions
– 2 tablespoons sesame oil
– 2 teaspoon minced ginger (I grated my ginger to make sure it was consistent and fine)
– 1 tablespoon oyster sauce (or 2 tablespoon of dark soy sauce)
– 1/2 teaspoon sugar
– white pepper to taste
– salt to taste
– wonton skins
Chili sauce – the ratio below is for one serving
– 1/2 tablespoon light soy sauce
– 1/2 tablespoon Chinese black vinegar
– 1/4 tablespoon sesame oil
– 1 tablespoon of finely chopped green onions
– chili oil to taste
– dash of white pepper to taste
– salt to taste
– pinch of sugar
*All the above can be adjusted to taste, there is no right or wrong proportions in my opinion. I personally love white pepper so I’m fairly heavy handed with it as you can see the photo below.
- Combine all the ingredients listed above into a large mixing bowl.
- Stir to combine until all ingredients are well incorporated.
- Place a heaping teaspoon of filling in the middle of the wonton skin.
- Wet two sides of the wonton skin with a bit of water. Fold over to create a diamond, pinch sides to create seal to enclose the filling. Fold wonton to tuck the two ends together.
- Boil water in a large pot. When the water comes to a boil, drop wontons in one by one. When the wontons float to the top, they are ready.
- Combine all the ingredients for the chili sauce in the serving bowl, stir well.
- Toss cooked wontons in the servings bowl to coat. Garnish with more green onions and enjoy!