Pork Wontons with Sweet and Spicy Ginger Dipping Sauce
- Level: Intermediate
- Yield: 6 servings
- Nutritional Analysis Per Serving (1 of 6 servings): Calories 737, Total Fat 49 g, Saturated Fat 8 g, Carbohydrates 50 g, Dietary Fiber 2 g, Sugar 5 g, Protein 22 g, Cholesterol 92 mg, Sodium 737 mg
- Total Time: 1 hr
- Active Time: 1 hr
Indulge your dumpling obsession with these irresistible Pork Wontonsmy playful "Slurping Dumps" that'll have you hooked! Master the joy of homemade dumplings and unlock bold umami flavors with a splash of fish sauce in the filling. Get ready to impress with crispy, juicy bites and a zesty dipping sauce that ignites your taste buds.
Dipping Sauce:
- 1/2 cup rice wine vinegar
- 2 tablespoons sugar
- 1 teaspoon ginger, finely grated using a rasp
- 1 Fresno chile, finely minced
- 1 clove garlic, grated on a rasp
Egg Wash:
- 1 large egg
- 1 tablespoon water
Filling:
- 1 pound ground pork
- 1 tablespoon Shaoxing wine
- 2 teaspoons cornstarch
- 2 teaspoons fish sauce
- 2 teaspoons freshly grated ginger
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1 scallion, thinly sliced
- 1 to 2 tablespoons water
Wontons:
- 1 package wonton wrappers
- Vegetable oil, for frying
- Water, as needed
- To prepare the dipping sauce: Place vinegar, sugar, ginger, Fresno chile, and garlic in a small saucepan over medium-low heat. Stir until sugar dissolves and the sauce thickens slightly. Remove from heat and let cool.
- For the egg wash: Beat the egg with 1 tablespoon of water and set aside.
- For the filling: In a large bowl, mix pork, Shaoxing wine, cornstarch, fish sauce, ginger, soy sauce, sesame oil, sugar, salt, scallions, and water. Use your hands for the perfect sticky texture.
- To assemble wontons: Lay wrappers on a clean surface. Add a scant tablespoon of filling to the center of each. Brush edges with egg wash, fold into a triangle, and press firmly to seal, pushing out air for flawless results.
- Heat a thin layer of vegetable oil in a non-stick skillet over medium-high heat until shimmering. Fry wontons in batches until bottoms are deep golden, about 2-3 minutes. Add 2-3 tablespoons water, cover, and steam for 2-3 minutes until cooked through and water evaporates. Serve hot with dipping sauce for pure bliss!
