Spicy Sriracha Wontons Recipe


Nutrition

Cal/Serving: 895
Daily Value: 45%
Servings: 6

Low-Carb
Sugar-Conscious, Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
Fat72g111%
Saturated11g53%
Trans0g0%
Carbs40g13%
Fiber3g13%
Sugars3g0%
Protein23g46%
Cholesterol60mg20%
Sodium2455mg102%
Calcium210mg21%
Magnesium76mg19%
Potassium745mg21%
Iron5mg26%
Zinc3mg18%
Vitamin A8314IU166%
Vitamin C76mg126%
Thiamin (B1)1mg62%
Riboflavin (B2)1mg32%
Niacin (B3)8mg40%
Vitamin B61mg33%
Folic Acid (B9)154µg39%
Vitamin B121µg9%
Vitamin E9mg45%
Vitamin K106µg133%
Fatty acids, total monounsaturated41g0%
Fatty acids, total polyunsaturated18g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Spicy Sriracha Wontons
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. 

Click here to see 7 Easy Sriracha Recipes.

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

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human