Mom’s Pork and Shrimp Wontons with Spicy Peanut Sauce
Spicy Peanut Sauce:
1 cup peanut butter
¼ cup soy sauce
2 tablespoons toasted sesame oil
2 tablespoon rice vinegar
2 tablespoons of brown sugar
2 cloves fresh garlic, finely chopped
2 tablespoons ginger, finely grated
2 teaspoons Asian chili paste or sambal oelek
½ cup water
½ pound ground pork
½ pound shrimp, each cut into thirds
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon brown sugar
1 tablespoon toasted sesame oil, plus more for drizzling
1 tablespoon soy sauce
2 tablespoon chives, minced
50 wonton wrappers
1 egg, beaten
Hot chicken stock, homemade or store-bought
Cilantro, for garnish
Serrano peppers, thinly sliced for garnish
In a blender, blend all peanut sauce ingredients until smooth, adding more water as needed. Set aside.
In a large mixing bowl, add the ground pork, shrimp, salt, pepper, sugar, sesame oil, soy sauce, and chives. Gently, but thoroughly, mix everything together with your hands (or a wooden spoon).
Fill each wrapper with one tablespoon of filling. Smear the edges of the top half the wrapper with the beaten egg, seal, and fold. Place finished wontons on a lightly floured sheet tray until ready to cook.
When all the wontons are ready to cook, bring a large pot of chicken stock to a boil and gently transfer a few wontons into the boiling water, making sure to not overcrowd the pot. Cook for about 5 minutes, until the pork is cooked through.
Transfer cooked wontons to a bowl. Top with peanut sauce, a drizzle of toasted sesame oil, and garnish with some cilantro and pepper slices. Enjoy!
Note: Any uncooked wontons can be stored in the fridge for an extra day or frozen for 3 months. Simply place them on a plate and cover tightly in plastic wrap.