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Spicy Sriracha Wontons Recipe
Feb 15, 2013 @ 11:41 AM
Posted by
Daily Value: 47%
Servings: 6
Low-Carb
Dairy-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 934Daily Value: 47%
Servings: 6
Low-Carb
Dairy-Free, Sugar-Conscious
| Fat | 76g | 117% |
| Saturated | 11g | 54% |
| Trans | 0g | 0% |
| Carbs | 42g | 14% |
| Fiber | 4g | 16% |
| Sugars | 3g | 0% |
| Protein | 23g | 47% |
| Cholesterol | 60mg | 20% |
| Sodium | 2459mg | 102% |
| Calcium | 228mg | 23% |
| Magnesium | 81mg | 20% |
| Potassium | 813mg | 23% |
| Iron | 5mg | 28% |
| Zinc | 3mg | 18% |
| Vitamin A | 8544IU | 171% |
| Vitamin C | 80mg | 133% |
| Thiamin (B1) | 1mg | 62% |
| Riboflavin (B2) | 1mg | 33% |
| Niacin (B3) | 8mg | 41% |
| Vitamin B6 | 1mg | 34% |
| Folic Acid (B9) | 169µg | 42% |
| Vitamin B12 | 1µg | 9% |
| Vitamin E | 10mg | 49% |
| Vitamin K | 157µg | 196% |
| Fatty acids, total monounsaturated | 43g | 0% |
| Fatty acids, total polyunsaturated | 19g | 0% |
Have a question about the nutrition data? Let us know.
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Anne Dolce
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.
INGREDIENTS
- 1 pound ground pork
- 1 head bok choy, minced
- 1 bunch scallions, sliced thinly, 2 tablespoons reserved
- 2 tablespoons minced ginger
- 1 tablespoon black sesame seeds
- 3/4 cup soy sauce
- 3/4 cup 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.
Recipe Details
Servings: 6
