Yes, more wontons. I have so many wrappers leftover! There's only two of us. Wontons are delicious. Shut up and eat them.
For filling, I used a recipe I used for chili oil sauce for biang biang noodles. This go round, I went with frying them.
Serves: 20 wontons | Time: 30 min
Ingredients
200ml peanut oil
4 tbsp coconut aminos
1 1/2 tbsp gochugaru
1.5 tbsp rice vinegar
3 cloves garlic, peeled and finely diced
3 green onions, finely chopped
1/2 tsp cumin
3 tsp toasted sesame seeds
4 Beyond Breakfast sausages, minced
1/2 cup water
Oil for frying
Instructions
Make the filling-just add all ingredients in a small saucepan and heat for through until pork is cooked. Use a sieve to separate the sauce from the sausage filling.
Scoop approximately 1 tablespoon of the mixture into the centre of a dumpling wrapper. Dip your finger in water and smear along the edges of the dumpling wrapper. Fold the dumpling wrapper over to create a half-moon shape, enclosing the filling inside. Seal the filling inside by pleating the edges together with your finger or pinch the edges together with a fork. Repeat until all the mixture is used up.
Fry wontons in a pan of oil heated to 350°F. Cook both sides until they are crispy brown, being sure not to overcrowd the pan.
Plate wontons and pour the sauce over for an extra kick. Enjoy!
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