Prickly Ash Sausage Postickers
Crispy fried dumplings filled with prickly ash sausage. Great dipped in a little soy or ponzu sauce.
Servings: 6
Ingredients
- 1 lb Prickly Ash Sausage See recipe
- 1 package pre-made wonton wrappers Look in the vegetable section of the grocery store near the tofu.
- Water, for brushing the wrappers
- Soy sauce, or another condiment like ponzu, for serving
Instructions
- Lay out the wonton wrappers, brush lightly with water, then put a generous teaspoon of sausage in the middle of each one.
- Close the wontons to make triangular packets, seal, and repeat until all the sausage is used.
- Unused wonton wrappers will keep in the fridge for weeks.
- To cook the wontons, bring a pot of lightly salted water to a boil, add the dumplings and cook for 30 seconds or so, just until they float, then immediately remove with a strainer or slotted spoon to drain.
- From here, ideally you'll cook the dumplings straight-away, but you can toss them with oil and keep them in the fridge for a day or two, separated with parchment or on a cookie sheet, not touching to prevent them sticking.
- To finish and serve, brown the blanched dumplings in a pan with some flavorless cooking oil until browned (one side only is fine) then serve. They can also be deep or shallow fried.