Asian BBQ Pork Wontons with Cucumber-Peanut Salsa
- For filling, in a small bowl combine hoisin sauce, honey, soy sauce, chili-garlic sauce, and lime juice; set aside.
- 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.
- 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.
- 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.
- 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
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)
- Per serving:
- 128 kcal ,
- 8 g fat
- (2 g sat. fat ,
- 2 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 9 mg chol. ,
- 167 mg sodium ,
- 11 g carb. ,
- 1 g fiber ,
- 3 g sugar ,
- 4 g pro.