Crispy Pork and Vegetable Wontons

Crispy Pork and Vegetable Wontons
1 tablespoon neutral-flavored oil (canola, vegetable, whatever you choose), plus more for brushing later
1/2 tablespoon sesame oil
3 cloves garlic, minced
4 green onions, whites and light green parts only, finely minced
1/2 large red bell pepper, finely minced
1 cup finely minced carrots
2 teaspoons finely grated fresh ginger
1/4 pound ground pork
1/4 teaspoon crushed red pepper flakes
3 tablespoons soy sauce
4 tablespoons silken tofu
12 egg roll wrappers

In a large, heavy skillet over high heat, stir-fry the garlic, green onions, bell peppers, carrots, and ginger in the canola/vegetable oil and sesame oil for approximately 2-3 minutes.  Add the crushed red pepper flakes and ground pork, breaking the meat up with a spoon or spatula into fine crumbles.  Continue to stir-fry until the meat is cooked through.  Add the soy sauce and silken tofu, stirring until the tofu has dissolved into the meat mixture.
Preheat the oven to 400 degrees and lightly grease two sheet pans.  Cut the egg roll wrappers in half to make 24 long rectangles.  To assemble, place a tablespoon of the pork filling in the center of the bottom third of a rectangle.  Moisten all the edges of the wrapper with water, then fold the wrapper over the pork filling.  Press your fingers directly around the filling to force out air bubbles, then press firmly around the edges to seal.  Place the stuffed wontons on the sheet pans.  Continue until you’ve assembled them all (you should get just about 2 dozen).  Brush the wontons very lightly with oil and bake at 400 degrees for 10-12 minutes, until crispy and golden brown.  Serve with peanut dipping sauce.

Peanut Dipping Sauce
Substitute sunflower butter to make a nut-free version.
1 cup creamy peanut butter (preferably natural)
1 clove garlic
2 tablespoons soy sauce
2 teaspoons rice wine
1/2 tablespoon sesame oil
pinch crushed red pepper flakes
2 teaspoons honey
1/4-1/2 cup water

In a blender, combine all the ingredients except the water.  Pulse until the mixture is combined, then, with the blender running, stream in as much water as necessary to make it smooth and creamy.  It should be the consistency of a dip — not watery, and thick enough to cling to the wontons, but still somewhat pourable.  Serve alongside the crispy wontons.

 

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