Asian BBQ Pork Wontons with Cucumber-Peanut Salsa
1/4 cup hoisin sauce
2 tablespoons honey
1 tablespoon reduced-sodium soy sauce
1 tablespoon Asian chili-garlic sauce
1 tablespoon lime juice
2 teaspoons olive oil
1/2 cup finely chopped yellow onion (1 medium)
1/2 cup finely chopped celery (1 stalk)
2 tablespoons minced fresh ginger
6 cloves garlic, minced
12 ounces ground pork
1 cup finely chopped seedless cucumber
1/2 cup dry-roasted peanuts, finely chopped
1/2 cup finely chopped red onion (1 medium)
1/2 cup snipped fresh cilantro
1/4 cup rice vinegar
1 fresh jalapeno chile pepper, seeded and finely chopped*
2 teaspoons sugar
1/2 teaspoon toasted sesame oil
1-12 ounce package wonton wrappers
Peanut oil or vegetable oil for deep-fat frying
For filling, in a small bowl combine hoisin sauce, honey, soy sauce, chili-garlic sauce, and lime juice; set aside.
In a large skillet heat oil over medium-high heat. Add onion, celery, ginger, and garlic; cook and stir for 2 minutes. Add ground pork; cook until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir hoisin mixture into meat mixture. Simmer, uncovered, until hoisin mixture thickens slightly and coats meat. Cool.
For salsa, in a medium bowl combine cucumber, peanuts, red onion, cilantro, vinegar, jalapeno pepper, sugar, and sesame oil. Season to taste with salt. Cover and chill until ready to serve.
To assemble wontons, line a baking sheet with parchment paper. Place four or five wrappers on a clean, dry work surface. Place about 1 tablespoon of the filling in center of each wrapper. Using your fingers or a pastry brush, lightly moisten edges of wrappers with water. Fold each wrapper in half diagonally; press edges together to seal. Place on the prepared baking sheet and keep covered with a damp towel. Repeat with the remaining wrappers and filling.
Fry 4 or 5 wontons at a time in deep hot peanut oil (350 degrees F) for 2 to 3 minutes or until golden, turning once. Remove with a slotted spoon and drain on paper towels. Serve wontons with salsa for dipping.
Recipe shared from: http://www.bhg.com/recipe/asian-bbq-pork-wontons-with-cucumber-peanut-salsa/