Tasting Table DC: Pork-Chile Wontons

To learn more about this recipe, see our related story, Vacation Fare, in our D.C. edition. 

Recipe adapted from Scott Drewno, The Source, Washington, D.C.

Chile-Pork Wontons
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Make Chile-Pork Wontons from The Source in Washington, D.C.
Servings
35
to 40 wontons
Ingredients
  • Pork Filling1 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
  • Sauce1 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
  • Wontons1 package prepared wonton wrappers
  • 1 egg yolk, beaten
Directions
  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.
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