F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Martin Yan's Wontons in Hot and Sour Sauce
© Andrew Purcell

Martin Yan's Wontons in Hot and Sour Sauce

  • TOTAL TIME: 1 HR
  • SERVINGS: makes 26 wontons

Martin Yan tosses these flavorful pork- and shrimp-filled wontons in a vinegary, spicy soy sauce; he also likes adding them to soup or frying them in oil until crispy.

Sauce

  1. 2 tablespoons soy sauce
  2. 1 tablespoon rice vinegar
  3. 1 tablespoon sweet chile sauce
  4. 1 tablespoon minced scallion greens
  5. 1 tablespoon minced cilantro
  6. 1 teaspoon hot chile oil
  7. 1/2 teaspoon minced garlic
  8. 1/2 teaspoon minced fresh ginger

Wontons

  1. 1/4 pound ground pork
  2. 5 large shrimp (about 3 ounces)—shelled, deveined and minced
  3. 1 large egg white
  4. 1 teaspoon finely chopped cilantro
  5. 1/2 teaspoon minced fresh ginger
  6. 1/2 teaspoon sugar
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon Asian sesame oil
  9. Pinch of freshly ground white pepper
  10. 26 square wonton wrappers, plus more in case of breakage
  1. In a large serving bowl, combine all of the ingredients and let stand at room temperature.
  2. In a medium bowl, stir together all of the ingredients except the wonton wrappers until blended. Working with 2 or 3 wonton wrappers at a time and keeping the rest covered with a damp paper towel, spoon a slightly rounded teaspoon of filling into the center of each wrapper. Lightly brush the edges with water and fold to form a triangle, pressing out the air as you go. Bring the 2 pointed edges together and press to seal (like tortellini). Transfer the finished wontons to a platter lined with plastic wrap and cover with a damp paper towel while you make the rest.
  3. Bring a large pot of water to a boil. Add the wontons and boil over high heat until cooked through, about 5 minutes. Drain well, shaking off the excess water. Add the wontons to the bowl with the sauce. Toss gently and serve right away.
Make Ahead The wontons can be prepared through Step 2. Freeze the wontons in a single layer, then transfer to an airtight container and freeze for up to 1 month.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.