Categories: Asian

Ingredients

• Wontons:
• 2 T. peanut oil
• 1 1/2 T. grated peeled fresh ginger root
• 2 medium garlic cloves, minced
• 2 cakes tofu, frozen, thawed, and crumbled OR 1 lb ground pork
• 1/2 c. finely chopped scallions
• 2 t. dark sesame oil
• 2 T. soy sauce
• 50 wonton wrappers
• bowl of lukewarm water
• cornstarch for dusting
• Duck Sauce:
• 1/2 c. all-fruit peach or apricot preserves
• 1/4 c. white or cider vinegar
• 1 T. grated peeled fresh ginger root
• 1/3 c. finely chopped scallions
• Dipping Sauce:
• 1 T. soy sauce
• 1 t. dark sesame oil
• 1 t. rice vinegar
• 1/4 t. chili oil OR 1/2 t. red pepper flakes
• 1/4 t. honey or sugar
• 1 T. water.
• Oil for frying

Directions

1. Wontons

2. Heat the peanut oil in a wok or heavy skillet. Sizzle the grated ginger and the garlic in the oil for just a moment, then add the crumbled tofu or ground pork and stir-fry (tofu: a few minutes; pork: til the meat is browned). Add the scallions, sesame oil, and soy sauce and stir well. Set this filling aside to cool for a few minutes.

3. Set up a work area with a stack of wonton wrappers, a small bowl of lukewarm water, the filling, and a platter dusted with cornstarch for the filled & folded wontons. Place a wrapper flat in front of you in a diamond position. Drop a heaping teaspoon of filling on the center of the wrapper. Dip your fingertips in the water and moisten all 4 edges of the wrapper. Pull the top corner down to the bottom corner, folding the wrapper over the filling to make a triangle. Press the edges firmly to seal. Bring the left and right corners together above the pocket of filling. Overlap the tips of these corners, moisten with water, and press together. Place the completed wonton on the cornstarch-dusted platter and go on to the next one.

4. To fry, heat 2-3 cups of oil in a wok or deep fryer until hot. Deep-fry the wontons in batches until golden, about 2-3 minutes on each side. Drain. Serve with Duck Sauce or Dipping Sauce.

5. To steam & pan-fry, steam the wontons in a steamer basket (in batches) for 5-6 minutes. Heat 2-3 T. oil in skillet or wok and pan-fry until golden. Drain. Serve with Duck Sauce or Dipping Sauce.

6. Uncooked wontons will keep in the freezer for 2 months if well-wrapped. Thaw them before cooking.

7. Duck Sauce

8. Combine the preserves, vinegar, and ginger in a small saucepan and heat to a simmer. Simmer gently, stirring occasionally, for 5 minutes. Remove from the heat and stir in the scallions. Duck sauce will keep for a couple of weeks in the refrigerator.

9. Dipping Sauce

10. Combine all the ingredients in a bowl. Dipping sauce will keep indefinitely if stored in the refrigerator.

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