Difficulty: easy to medium
For the longest time I always wanted to make my very own peanut butter dumplings and last Friday I reserved a few hours of my time to make well over 100+ dumplings. The recipe itself, is very easy to follow however it can be time consuming if your making as many I did (and who wouldn’t!). Bellow, is a modified recipe I used which comes with some pointers and suggestions on how to make it better.
Remember to double or triple the recipe if your making more than 36.
1/2 lb ground raw pork
1 teaspoon soya sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sesame seed oil
36 wonton wrappers (Though I recommend you make more than 36)
Shallots chopped (The original recipe didn’t call for shallots, however I think it would add a nice touch)
Egg white (for holding the wonton wrappers together)
Peanut Butter Sauce.
I made three variations of the sauce on Friday according to the suggestions of my guinea pigs. In the end it was probably too spicy. The ingredients and amount bellow are only suggestions. It all depends on if you prefer the sauce thick, watery or spicy.
1/3 cup smooth peanut butter
1/2 cup hot water
1 teaspoon soy sauce
2 tablespoons rice wine vinegar
2 tablespoons olive oil (You can use butter as well)
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes (or piece of cayenne pepper or jalapeño)
First step is to combine the pork, soya sauce, salt, pepper and the sesame oil. Next take some egg whites and cover the edges of the wonton wrappers. This is so the noodles don’t fall apart during cooking. Place a small teaspoon and shallot in the middle of the wonton wrapper. Close it up. Rinse and repeat until all wonton wrappers are done. Bring a pot of water to boil, add olive oil to pot so wonton noodles do not stick after taking them out. Place wonton noodles in batches in boiling water. When they are done they will rise to the top. Take out with a spoon that allows the water to drain.
For the sauce, combine hot water (hot water from tap is fine), with the peanut butter, soya sauce, rice vinegar, olive oil (or butter), grated garlic and chilli spice for an extra nip.