Crispy Pork Wontons with Sweet Ginger Dipping Sauce
Serves 8 as appetizer, 6 pieces per person
Wontons:
8 oz. ground pork
1 clove garlic, minced
1-2 pieces, green onion, thinly sliced
1 teaspoon, minced ginger
1/2 teaspoon, soy sauce
1/8 teaspoon, sesame oil
Pinch ground black pepper
48 wonton skins (one package)
Cornstarch for dusting
Vegetable oil for deep frying
Dipping Sauce:
¼ cup rice vinegar
¼ cup sugar
1 small clove garlic, minced
1 tablespoon, minced ginger
½ each small red jalapeno, minced
½ each shallot, minced
Pinch salt
4-5 each, mint leaves cut into thinly sliced ribbons (chiffonade)
Garnish:
4 each radishes, cut into fine julienne
1-2 pieces, green onion, thinly sliced
1. In a small mixing bowl, combine the ground pork, garlic, green onion, ginger, soy sauce, and black pepper.
2. Dust cutting board with cornstarch and lay out two wonton wrappers at a time, while covering the opened wonton package with damp towel to avoid air contact which will dry the wontons.
3. Place approximately one teaspoon of filling in the middle of each wrapper. Using your finger or a pastry brush, apply a small amount of water to two sides of the square. Fold into a triangle. Seal edges with your fingers. Make a dimple along one side of the triangle and wrap into a folded, tortellini shape using one small dab of water to seal both sides together.
4. Put finished wontons onto a cornstarch-dusted baking sheet or plate, without having any edges touching. Refrigerate until 5 minutes before frying.
5. For the dipping sauce, combine rice vinegar, sugar, garlic, ginger, jalapeno and shallot in a small sauce pan. Heat gently, without reducing, for approximately five minutes on low heat, until the sugar dissolves and the flavors combine.
6. Remove from heat. Once room temperature, stir in the thinly sliced ribbons (chiffonade) of mint.
7. Put vegetable oil into a sauce pan to a depth of two inches. Heat until the oil begins to shimmer on top, or until it reaches 350 degrees on a candy thermometer. Have a baking sheet fitted with a cooling rack or paper towels for wontons after frying. Fry wontons for approximately 3-4 minutes. Test doneness of filling by cutting into the center of the first one you fry, in case the heat needs to be adjusted to reach proper doneness of meat and a golden brown exterior.
8. Serve on a platter with dipping sauce and garnish with a sprinkle of radish and green onion.
