Spicy Sriracha Wontons

Spicy Sriracha Wontons
Staff Writer
Spicy Sriracha Wontons

Anne Dolce

Spicy Sriracha Wontons

I'll be honest — when I first went shopping for this recipe, I had the intention of making dumplings, not wontons. Unfortunately, the grocery store only had the latter. The only real difference between the two is that dumplings are water-based and wontons are egg-based, which translates to a smooth, chewy texture versus a crunchy one. Dumpling or wonton, the filling of this recipe is what you need to remember. If you like it spicier, add more Sriracha. 

Click here to see 7 Easy Sriracha Recipes.

Ingredients

  • 1  Pound  ground pork
  • head bok choy, minced
  • bunch scallions, sliced thinly, 2 tablespoons reserved
  • 2  Tablespoons  minced ginger
  • 1  Tablespoon  black sesame seeds
  • 3/4  Cups  soy sauce
  • 3/4  Cups  Sriracha
  • Salt and pepper, to taste
  • One 12-ounce package wonton wrappers
  • Canola oil, for frying
  • 2  Tablespoons  sesame oil

Directions

In a large mixing bowl, mix together the pork, bok choy, scallions minus 2 tablespoons, 1 tablespoon of the ginger, the sesame seeds, ¼ cup of the soy sauce, and ½ cup of the Sriracha. Mix so that all of the ingredients are well incorporated, being careful not to overmix because it will make the pork tough. Season with salt and pepper, to taste. 

Lay out as many wonton wrappers as you can fit onto a workspace and fill each with ½ tablespoon of the pork mixture. Dip your finger into a bowl of water and trace the corner of each wrapper. Fold the wrapper over into a triangle and press to seal. Repeat with the rest of the wonton wrappers. 

Fill a large skillet with 1 inch canola oil and heat over medium-high heat. Fry the wontons in the oil until golden brown, for about 2-3 minutes per side. Drain on a paper towel. 

In a small bowl, mix together the rest of the soy sauce with 1 tablespoon of the ginger, ¼ cup of the Sriracha, and the sesame oil. Add the reserved scallions for garnish and serve as a dipping sauce for the dumplings.

Nutritional Facts

Total Fat
30g
43%
Sugar
3g
3%
Saturated Fat
13g
54%
Cholesterol
75mg
25%
Carbohydrate, by difference
7g
5%
Protein
20g
43%
Vitamin A, RAE
35µg
5%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
56mg
6%
Choline, total
63mg
15%
Fiber, total dietary
1g
4%
Folate, total
17µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
45mg
14%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
205mg
29%
Selenium, Se
30µg
55%
Sodium, Na
1873mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
75g
3%
Zinc, Zn
2mg
25%