From: SWEET LIFE
Recipe courtesy: Chef Mark Vann, Huli Sue’s Barbecue and Grill, hulisues.com
Marissa and Pansy are poolside and going kau kau – eating and snacking Hawaiian style. It’s almost winter and yet the temperature is a balmy 86 degrees: even Marissa has to admit that living in Hawaii might be a pretty sweet deal. Will these flavors of the Pacific get Marissa in the mood to say yes to the move?
- 25 wonton wrappers, round
- ½ pound ground pork
- ½ teaspoon ginger, minced
- 1 clove garlic, minced
- ½ tablespoon green onions, thinly sliced (about 1 stalk)
- 2 tablespoons sesame oil
- 1¼ cups Chinese cabbage, finely shredded
- 1½ cups frying oil
- Ginger Chili Sauce (see recipe below)
- Combine all ingredients (except for wonton wrappers) in a large bowl and stir until well mixed.
- Place 1 heaping teaspoon of pork filling mixture into each wonton wrapper.
- Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
- Set a 12-inch work or 10-inch skillet over high heat and pour enough frying oil to cover the wontons. Heat the oil to 375º F and deep fry the wontons, no more than 10 at a time, for about 2 minutes or until crisp and golden.
- Transfer to paper towels and drain excess oil.
- Serve with Ginger Chili Sauce.
Ginger Chili Sauce
- 1½ tablespoons chili sambal
- 2½ teaspoons soy sauce
- 2½ tablespoons sushi vinegar
- 4 garlic cloves, minced (about 1½ tablespoons)
- 3 slices ginger, minced (about 3 teaspoons)
- 1½ teaspoons sesame oil
- Mix all ingredients together and reserve.