Servings
8-12 as appetizer
Prep Time
45 minutes
Cook Time
15 minutes
Ingredients
-
8oz ground beef (Stay Classy Meats Ground Beef)
2t hoisin sauce
2t white cooking wine
1t soy sauce
1/2 t 5 spice powder
1/2 t Sichuan pepper powder
6 cloves minced garlic
1T minced ginger
3T sliced scallion
1/4t salt
1 cup Greek yogurt
1/2 t ground cumin
1/4 t salt
3ea smashed confit garlic clove
2T Sichuan pepper corn
1ea cinnamon stick
2 ea star anis
1c veg or canola oil
1/4c chili flake
1 pack store bought wonton wrapper
1/4 c water
3C canola or vegetable oil
For the filling
For the yogurt
For the chili oil
To finish
Directions
In a mixing bowl combine all filling ingredients and mix thoroughly. Set in fridge.
In a separate small mixing bowl, combine all yogurt ingredients.
In a small sauce pot, combine the Sichuan pepper corn, cinnamon stick, star anis, and oil. Set to medium/low heat. Once the spices are fragrant or the oil has reached a temperature of 250F turn the heat off and set aside to cool. In a medium sized jar add the chili flake and strain oil into the jar.
To form wontons, hold the wonton wrapper in a diamond shape in one palm. Wet the top two edges of the wrapper with some of the water on your finger tip. Apply roughly 1 to 1.5 teaspoons filling to the center of the wrapper. Fold the bottom corner of the wrapper up to meet the top corner and firmly squeeze the wonton shut.
To finish heat 3 cups oil in a pot to 350F and fry wontons till golden brown. Rest on paper towels and serve with chili oil and yogurt sauce.
Leave a comment (all fields required)