Steamed Old Bay & Curry Wontons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a unique wonton with a bit of an Eastern Shore flare, I steam them and my brother claims the leftovers are great fried. Ingredients:
1lb pound ground pork |
3 finely chopped hot red cherry pepper |
1/4 cup onion, finely chopped |
2 tsp minced garlic |
1 tbsp. ginger paste |
1 tbsp. yellow curry powder |
2 tsp. old bay seasoning or red curry powder |
1 tbsp. sugar |
1 tbsp. soy sauce |
1 (16-ounce) pack wonton wrappers |
vegetable oil |
Directions:
1. In a small saucepan cook the cherry peppers and onion in 2 tablespoons of the oil over moderately heat, and sauté until soft. Reduce heat to low and add garlic and cook 2 minutes.
2. Place cooked ingredients in a large bowl and allow too cool.
3. Once cooled add the ginger paste, yellow curry powder, old bay seasoning, soy sauce, sugar and mix well..
4. Add the ground pork to the bowl and mix thoroughly, making sure that the spices are thoroughly incorporated.
5. Place a heaped teaspoon of the mixture in the center of a wonton wrapper.
6. Using a wet finger, moisten two sides of the wrapper along the edge and neatly fold over the wonton so it forms a half-triangle. Press down along the edges to seal the wontons and to remove any air. Moisten the bottom edges of the wonton and fold them together so they overlap.
7. Repeat with the remaining wonton wrappers and filling.
8. Line your steamer with the cabbage leaves. Arrange dumpling over the leaves, 1/2 inch apart.
9. If using a bamboo steamer, add 2 cups water to skillet, bring water to boil. Place steamer in pan and steam dumpling for 15 minutes or until done.
10. Remove dumplings from steamer and serve warm with your favorite dipping sauce
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