As the heat continues I am bringing you some more recipes that can be served cold and this time it’s some cold shanghai style wontons in peanut sauce and chili oil. I am a huge fan of chilies and when you combine them with the mouth numbing sichuan peppercorns, which is common in Sichuan cuisine, things get even better. I am always on the lookout for new ways to enjoy this combo so when I came across the idea for Shanghai cold wontons in spicy peanut sauce on lady and pups I had to try making it! I mean you really can’t go wrong with tasty pork wontons smothered in a peanut sauce along with chili oil with a sprinkling of sichuan peppercorn powder and serve it all chilled and you have a magical summer meal!
The pork wontons are just packed with flavour! There is the usual garlic and ginger along with green onions and cilantro, pickled jalapenos for spicy heat, and parmesan cheese and fish sauce pack in the umami flavour! The wontons are quickly cooked by boiling them before throwing them into an ice water bath to chill until cold before serving!
A simple, chilled, peanut sauce is drizzled over the wontons along with chili oil for spicy heat, balsamic vinegar for a sweet tanginess, sesame oil for the amazing aroma, chopped peanuts for the crunch and a hint of mouth numbing sichuan peppercorns! Yum! The entire dish is served cold which is the perfect way to cool down on hot days!
Cold Shanghai Wontons in Peanut Sauce and Chili Oil
Tasty pork wontons in a creamy peanut sauce and spicy chili oil all served chilled; perfect for hot summer days!
ingredients
- 1 pound ground pork
- 2 green onions, thinly sliced
- 2 tablespoon cilantro, chopped
- 2 tablespoons garlic, chopped
- 1 tablespoon ginger, grated
- 1/4 cup pickled jalapenos, chopped
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- 2 teaspoons toasted sesame oil
- 2 teaspoons fish sauce
- 1 teaspoon ground white pepper
- 1 teaspoon potato starch (or cornstarch)
- 32 wonton wrappers
- 1/2 cup peanut butter
- 1/3 cup apple juice
- 2 cloves garlic, minced or grated
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1/4 cup chili oil
- 1/4 cup balsamic vinegar (or Chinese black vinegar)
- 1 tablespoon toasted sesame oil
- 1/4 cup peanuts, chopped
- 1/4 cup green onions, sliced
- 2 teaspoons sichuan peppercorns, toasted and ground
For the wontons:
For the peanut sauce:
For the cold wonton bowls:
directions
- Mix all of the ingredients except the wonton wrappers, place 1 tablespoon of the pork mixture into the center of the wonton wrappers, wet the edges with water, fold and seal.
- Bring a large pot of water to a boil, working in batches, place 6-10 wontons in and cook until they float to the top of the water, about 2-3 minutes, before transferring to an ice water bath to chill.
- Puree everything in a food processor until smooth before optionally chilling in the fridge.
- Divide the wontons between 4 bowls, pour on the peanut sauce followed by drizzling with chili oil, sesame oil, and vinegar, followed by sprinkling on the peanuts, green onions and sichuan peppercorn powder and enjoying cold!
For the wontons:
For the peanut sauce:
For the cold wonton bowls:
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Korean Style Cold Tofu Shirataki Noodle Salad with Shrimp
Cold Sesame Noodles
Thai Peanut Pork Noodle Saute
Dan Dan Mian (Noodles in Spicy Chinese Peanut Pork Sauce)
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This looks so good! I totally need to work this into the menu plan asap!
Paige
http://thehappyflammily.com
I’ve made wonton’s many times but this is an interesting combinations of flavors, different from what I’ve enjoyed before. I can’t wait to try it out!
Would love to make this recipe soon. Any tips? I am planning to cook for the first time
Some tips: Take things one step at a time. You can make the sauce a day or two ahead. Don’t over stuff the wontons. Enjoy!