My kid devours dumplings, wontons and pot stickers. They’re all a perfect vehicle for soy sauce….which is one of his favorite things. Instead of going out to a Chinese restaurant to satisfy our cravings, I made these Pork Scallion Wontons at home.
Appetizer turned dinner? SIGN ME UP.
I can’t wait to experiment with fillings!
Let’s gather our ingredients:
Filling first.
This is really fun to do….
Very therapeutic if I do say so myself.
All you need is a good podcast to get you in the zone.
You listening to anything fun these days?
FRIED!
Freshly fried!
Have a sample!
Serve with ponzu sauce and some sliced scallions!
Dig in!
I think a mushroom filling is next…or maybe a sweet version!
Pork & Scallion Wontons
Note: There is a print link embedded within this post, please visit this post to print it..
makes 16
recipe adapted from Rachael Ray Magazine
- 1/2 lb. ground pork
- 2 scallions, thinly sliced
- 1 inch fresh ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon sriracha
- 1 teaspoon salt
- 16 wonton wrappers
- 4 cups vegetable oil
- 1/2 cup ponzu sauce
In a bowl, combine pork, scallions, ginger, garlic, sriracha, salt. Working with one wrapper at a time, moisten the edges with water, spoon 1 tablespoon filling into the center. Fold over diagonally and seal.
In a medium saucepan, heat oil over medium heat until shimmering. Fry wontons, turning once, until golden, about 3 minutes. Drain on paper towels and serve with ponzu sauce.
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