Crispy fried dumplings filled with prickly ash sausage. Great dipped in a little soy or ponzu sauce.
Course: Appetizer, Main Course
Cuisine: American, Chinese
Keyword: Prickly Ash, Wontons
1lbPrickly Ash SausageSee recipe
1package 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
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.