Chef Scott Drewno of The Source by Wolfgang Puck shares his wildly popular recipe with us today. These Chile-spiced wontons ($9 at the restaurant) combine pork butt with ginger, scallions and garlic. Chef Drewno uses malty Chinkiang black vinegar, which is made from fermented rice, for the base of his spicy dipping sauce.
You may need to make a quick trip to your local Asian store for some of these ingredients, but the effort will be worth it! Foodies in the Inland Empire can now find authentic and reasonably priced Asian food products and ingredients at the 99 Ranch Market located in Rancho Cucamonga,CA. This supermarket chain does a great job providing quality Asian food products at affordab;e prices for everyone’s palate.
Recipe adapted from Scott Drewno, The Source, Washington, D.C.
Recipe compliments of TastingTable.com
Pair with: Flore de Moscato 2010, a California sweet Muscat wine produced and bottled by Salt of the Earth, Madera, California. 7.5% Alchohol / $8.99
Yield: 35 to 40 wontons
Cook Time:25 minutes
1 pound ground pork butt
Pinch kosher salt
1 tablespoon granulated sugar
1 scallion, thinly sliced
1 tablespoon finely grated ginger
1 tablespoon finely chopped garlic
1 tablespoon pork fat back
1 tablespoon cornstarch
A few drops sesame oil
1 tablespoon rendered pork fat (available at Wagshal’s)
3 tablespoons chile oil
1 tablespoon peanut oil
1 tablespoon toasted sesame oil
¼ cup Chinese black vinegar
1 package prepared wonton wrappers
1 egg yolk, beaten
1. Make the filling: In a large bowl, combine the pork butt, salt, sugar, scallion, ginger, garlic, fat back and cornstarch. Add the sesame oil and mix until combined.
2. Make the sauce: In a small saucepan set over medium heat, warm the pork fat. Whisk in the chile oil, peanut oil, sesame oil and Chinese black vinegar and heat until warmed through. Set aside and keep warm.
3. Make the wontons: Fill each wrapper with 1 tablespoon filling and brush the edges of the wrapper with the beaten egg yolk. Fold the wrapper in half and seal the edges with your fingers.
4. Bring a large pot of water to a boil and simmer the wontons for 7 minutes.
5. Serve immediately with the warmed sauce.