Wontons with spicy peanut sauce, a tasty alternative to the classic Chinese dumplings in broth.
1 pack of wonton dough already portioned
400g minced pork
2 spring onions finely chopped (only the green part)
1 clove garlic crushed
1 piece grated ginger
salt to taste
1 teaspoon sugar
1 tablespoon Chinese rice wine
2 tablespoons sesame oil
grated black pepper
2 tablespoons soy sauce
3 tablespoons peanut butter
chilli oil (better if it contains chilli paste) to taste
Mix ground pork, 1 spring onion, garlic, ginger, salt, 1 tablespoon soy sauce, 1 tablespoon sesame oil, black pepper and 1 tablespoon water in a bowl.
Place a teaspoon of the dough in the center of the dumplings. Wet all sides of the dumplings with a finger and close it into a triangle, sealing the edges well. Wet the two ends and join them, forming a kind of tortellino.
Bring water to a boil in a large pot.
Prepare the sauce by mixing peanut butter, 1 tablespoon soy sauce, chilli oil, sugar in a bowl. Add a little of the hot water from the pan to form a smooth cream.
Dip the dumplings little by little into the water. Once it starts boiling again, calculate 5 minutes of cooking time. Stir very gently from time to time.
Remove the dumplings with a slotted spoon to drain them and place them on a serving plate. Drizzle with the cream and garnish with spring onion and sesame seeds.