Pork & Shrimp Wontons with Peanut Sauce

Mom’s Pork and Shrimp Wontons with Spicy Peanut Sauce

(Serves 4)

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

Wontons:

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

Instructions:

1. In a blender, blend all peanut sauce ingredients until smooth, adding more water as needed. Set aside.

2. 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).

3. 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.

4. 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.

5. 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.