Wontons In Hot-And-Sour Chili Sauce

Recipe Ingredients

1/4 lb	113g / 4oz	Ground pork
2 oz	56g	Uncooked shrimp - shelled, deveined,
		And finely chopped
1		Egg white
1 teaspoon	5ml	Minced cilantro
1/2 teaspoon	2.5ml	Minced ginger
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Sesame oil
1		Freshly-ground white pepper
		For The Sauce
3 tablespoons	45ml	Soy sauce
2 tablespoons	30ml	Seasoned rice vinegar
2 tablespoons	30ml	Sweet chili sauce
2 tablespoons	30ml	Minced green onions
2 teaspoons	10ml	Hot chili oil
2 teaspoons	10ml	Minced cilantro
1 teaspoon	5ml	Minced garlic
1 1/2 teaspoons	7.5ml	Minced ginger
		For The Wontons
16		Wonton wrappers

Recipe Instructions

Stir the ground pork, shrimp, egg white, cilantro, ginger, sugar, salt, sesame oil and pepper together in a medium bowl, stirring rapidly with a fork in one direction until the mixture is stiff and spongy.

For the Sauce: Stir the soy sauce, rice vinegar, chili sauce, green onion, chili oil, cilantro, garlic and ginger together in a small bowl until blended.

For the Wontons: Place 1 heaping teaspoon of the filling in the center of each wonton wrapper. (Keep the remaining wrappers covered with damp kitchen towel or plastic wrap to prevent them from drying out.) Brush the edges of the wrapper with a fingertip dipped in water, then fold the wrapper in half to form a triangle. Pinch the edges firmly to seal. Pull the opposite corners of the base of the triangle together, moisten one of the corners with water, and press the two base corners firmly together to seal. Cover the folded wontons with a damp kitchen towel to prevent drying.

Bring a large pot of water to a boil. Slip the wontons into the water and bring the water back to a boil. Stir occasionally, especially after the wontons are first added, to prevent them from sticking to the bottom of the pot. Cook until the wontons rise to the top of the water, about 5 minutes.

Scoop the wontons into a colander with a wire skimmer or slotted spoon and drain. Toss the wontons and sauce together gently in a serving bowl until the wontons are lightly coated. Serve hot.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Street Wonders) - - from the TV FOOD NETWORK CANADA

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