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.

6
Servings
329
Calories Per Serving
Deliver Ingredients

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 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
23g
33%
Sugar
3g
3%
Saturated Fat
7g
29%
Cholesterol
74mg
25%
Carbohydrate, by difference
6g
5%
Protein
23g
50%
Vitamin A, RAE
36µg
5%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
55mg
6%
Choline, total
75mg
18%
Fiber, total dietary
1g
4%
Folate, total
18µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
50mg
16%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
247mg
35%
Selenium, Se
29µg
53%
Sodium, Na
1876mg
100%
Thiamin
1mg
91%
Water
80g
3%
Zinc, Zn
3mg
38%