Asian BBQ Pork Wontons with Cucumber-Peanut Salsa
Ground chicken or turkey is great in this recipe, too. The filling is spicy, so the cool cucumber salsa is a refreshing accompaniment. Use parchment paper as the liner for the baking sheet. The thick paper with its nonstick coating gives you an advantage because you can avoid using extra grease or spray as you assemble the wontons. Use care in working with chile peppers. Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
- 1/4 cup hoisin sauce
- 2 tablespoons honey
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon Asian chili-garlic sauce
- 1 tablespoon lime juice
- 2 teaspoons olive oil
- 1/2 cup finely chopped yellow onion (1 medium)
- 1/2 cup finely chopped celery (1 stalk)
- 2 tablespoons minced fresh ginger
- 6 cloves garlic, minced
- 12 ounces ground pork
- 1 cup finely chopped seedless cucumber
- 1/2 cup dry-roasted peanuts, finely chopped
- 1/2 cup finely chopped red onion (1 medium)
- 1/2 cup snipped fresh cilantro
- 1/4 cup rice vinegar
- 1 fresh jalapeño chile pepper, seeded and finely chopped
- 2 teaspoons sugar
- 1/2 teaspoon toasted sesame oil
- 1 12-ounce package wonton wrappers
- Peanut oil or vegetable oil for deep-fat frying
- Parchment paper
For filling, in a small bowl combine hoisin sauce, honey, soy sauce, chili-garlic sauce, and lime juice; set aside.
In a large skillet heat oil over medium-high heat. Add onion, celery, ginger, and garlic; cook and stir for 2 minutes. Add ground pork; cook until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir hoisin mixture into meat mixture. Simmer, uncovered, until hoisin mixture thickens slightly and coats meat. Cool.
For salsa, in a medium bowl combine cucumber, peanuts, red onion, cilantro, vinegar, jalapeño pepper, sugar, and sesame oil. Season to taste with salt. Cover and chill until ready to serve.
To assemble wontons, line a baking sheet with parchment paper. Place four or five wrappers on a clean, dry work surface. Place about 1 tablespoon of the filling in center of each wrapper. Using your fingers or a pastry brush, lightly moisten edges of wrappers with water. Fold each wrapper in half diagonally; press edges together to seal. Place on the prepared baking sheet and keep covered with a damp towel. Repeat with the remaining wrappers and filling.
Fry 4 or 5 wontons at a time in deep hot peanut oil (350°F) for 2 to 3 minutes or until golden, turning once. Remove with a slotted spoon and drain on paper towels. Serve wontons with salsa for dipping.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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