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Asian BBQ Pork Wontons with Cucumber-Peanut Salsa

Yield: 30 wontons
Prep 30 mins Cook 2 mins  per batch
Asian BBQ Pork Wontons with Cucumber-Peanut Salsa
  • 1/4  cup  hoisin sauce
  • 2  tablespoons  honey
  • 1  tablespoon  reduced-sodium soy sauce
  • 1  tablespoon  Asian chili-garlic sauce
  • 1  tablespoon  lime juice
  • 2  teaspoons  olive oil
  • 1/2  cup  finely chopped yellow onion (1 medium)
  • 1/2  cup  finely chopped celery (1 stalk)
  • 2  tablespoons  minced fresh ginger
  • 6  cloves  garlic, minced
  • 12  ounces  ground pork
  • 1  cup  finely chopped seedless cucumber
  • 1/2  cup  dry-roasted peanuts, finely chopped
  • 1/2  cup  finely chopped red onion (1 medium)
  • 1/2  cup  snipped fresh cilantro
  • 1/4  cup  rice vinegar
  • 1  fresh jalapeno chile pepper, seeded and finely chopped*
  • 2  teaspoons  sugar
  • 1/2  teaspoon  toasted sesame oil
  •  Salt
  • 1 12  ounce package  wonton wrappers
  •  Peanut oil or vegetable oil for deep-fat frying

1. For filling, in a small bowl combine hoisin sauce, honey, soy sauce, chili-garlic sauce, and lime juice; set aside.

2. In a large skillet heat oil over medium-high heat. Add onion, celery, ginger, and garlic; cook and stir for 2 minutes. Add ground pork; cook until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir hoisin mixture into meat mixture. Simmer, uncovered, until hoisin mixture thickens slightly and coats meat. Cool.

3. For salsa, in a medium bowl combine cucumber, peanuts, red onion, cilantro, vinegar, jalapeno pepper, sugar, and sesame oil. Season to taste with salt. Cover and chill until ready to serve.

4. To assemble wontons, line a baking sheet with parchment paper. Place four or five wrappers on a clean, dry work surface. Place about 1 tablespoon of the filling in center of each wrapper. Using your fingers or a pastry brush, lightly moisten edges of wrappers with water. Fold each wrapper in half diagonally; press edges together to seal. Place on the prepared baking sheet and keep covered with a damp towel. Repeat with the remaining wrappers and filling.

5. Fry 4 or 5 wontons at a time in deep hot peanut oil (350 degrees F) for 2 to 3 minutes or until golden, turning once. Remove with a slotted spoon and drain on paper towels. Serve wontons with salsa for dipping.

From the Test Kitchen*Tip:
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Asian BBQ Pork Wontons with Cucumber-Peanut Salsa)
  • cal. (kcal) 128,
  • Fat, total (g) 8,
  • chol. (mg) 9,
  • sat. fat (g) 2,
  • carb. (g) 11,
  • Monounsaturated fat (g) 4,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 3,
  • pro. (g) 4,
  • vit. A (IU) 97,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 167,
  • Potassium (mg) 90,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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