(Serves )
Filling:
1 lb ground pork or chicken
1/2 lb shrimp, ground
8 cloves garlic, diced
1 tblsp ginger, minced
6 shiitake mushrooms, diced
4 green onions, diced
2 medium shallots, diced
2+1/2 tblsp soy sauce
2 tblsp oyster sauce
2 tblsp Shaoxing rice wine
1/2 tblsp white pepper
1 tsp salt
1 tblsp corn starch
1/4 cup water
60 square wonton wrappers
Sauce:
1/4 cup peanut butter
1+1/2 tblsp soy sauce
1 tblsp black vinegar
1 tblsp +/- hot water
Garnish:
1-2 tsp chili oil
1 tblsp chili crunch
1 green onion, sliced thin
1/2 tsp sesame seeds, toasted
Cut up your garlic, ginger, green onions, mushrooms, and shallots in to a small fine dice.
Mix all ingredients in a large bowl with pork and let that marinate for at least 30 minutes and up to overnight.
Place 1 tblsp of the filling into your dumpling wrappers.
Wet the two opposite sides then fold the wrapper in half corner to corner creating a triangle and sealing the wonton. Wet the bottom corners and fold together pinching lightly to create the classic wonton shape.Mix together sauce ingredients: soy sauce, black vinegar, peanut butter and warm water, I like the sauce pretty thick, adjust how thick or thin it gets by adjusting the warm water, set aside.
Bring water to a boil and drop in dumplings for 5 minutes, strain, toss the wontons in the peanut sauce if it's thin, if it's thick plate the wontons and sppon the sauce over them, plate and drizzle with chili oil, chopped green onions and chili crunch.