Wontons with Spicy Peanut Sauce
These wontons with a creamy, spicy peanut sauce are so delicious and perfect to make in a large batch! The pork and shrimp filling is incredibly juicy and complemented by the creamy, spicy dressing.
Servings: 40 wontons
Ingredients
- 1/2 lb ground pork
- 1/2 lb shrimp
- 3 scallions chopped
- 1/2 tsp white pepper
- 1 tsp kosher salt
- 2 cloves garlic chopped
- 1/2 inch ginger chopped
- 1 tbsp sesame oil
- 1 tbsp shaoxing wine
- 2 tbsp light soy sauce
- 1/2 tbsp sugar
- wonton wrappers
Spicy Peanut Sauce
- 3 tbsp creamy peanut butter
- 1 tbsp chili oil
- 2 tbsp soy sauce low sodium
- 1 tbsp rice vinegar
- 2 cloves garlic grated
- 1 tsp sugar
- 1/4 cup hot water
Instructions
Wontons
- Chop your shrimp into small pieces and add to a large mixing bowl with your ground pork, then add garlic, ginger, scallions, white pepper, kosher salt, sugar, sesame oil, shaoxing wine, and light soy sauce.
- Mix in one direction until the filling is combined and you can see streaks along the edge of your bowl. Pick up the filling and throw it down a couple times (Da Xian) to create additional springiness and texture in the filling.
- Optional but recommended: Fry a little bit of the filling to taste test and adjust seasoning to your preference if needed! I always do this before folding my wontons - there is nothing worse than spending the time to fold to find out the seasoning is off to your preference.
- To make your wonton, place a 1/2 tbsp of filling in the center of your wrapper. Wet two adjacent sides of your wrapper with water, then fold over into a triangle and seal, making sure all air escapes from the inside of the wrapper. Then wet the two long corners of your wonton and connect them together to form a tortellini-esque shape.
- Cook for 3-4 minutes on a high simmer (medium high) until the dumplings float. If cooking from frozen, add 2-3 minutes of cooking time. You do not want a rapid boil, otherwise the dumplings wrappers may break.
Spicy Peanut Sauce
- To make the sauce, combine creamy peanut butter, chili oil, soy sauce, rice vinegar, sugar, grated garlic, and hot water in a bowl and mix until smooth. Add more hot water as necessary to create a smooth consistency. Serve with your freshly boiled wontons and enjoy!
Notes
Peanut Butter - I prefer a creamy peanut butter for this sauce for the smoother texture (using crunchy will not work for this). The sauce should have a creamy consistency, similar to pancake batter. Use the no sugar added variety so that you can adjust the sweetness of the sauce if needed.
Da Xian 打馅 - My grandma's SECRET to this wonton is a technique called Da Xian 打馅! Da Xian 打馅 basically involves slamming down the mixed filling a couple times - my grandma swore this helped provide springiness and additional texture! (Added bonus - it's a great stress reliever!)
Cooking Instructions - My preferred method is to bring a large pot of water to a boil and cook them for 3-4 minutes (5-7 minutes if cooking from frozen), until they float, and the filling is cooked through and reads 165F on a thermometer.
Make Extra to Freeze - These make a GREAT freezer meal. I always make a big batch and freeze for the future. Once you've folded your wontons, lay them out on a baking tray with room in between (to avoid sticking). Place the tray in the freezer and freeze for at least one hour. After the hour has passed, you can transfer the wontons to a freezer bag. I find this to be the best process that helps prevent the wontons from sticking together.
Nutrition
Calories: 37kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 174mg | Potassium: 46mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 9IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 0.2mg