Thursday, March 28, 2013

Crunchy Pork, Spinach and Avocado Wontons

I  came up with this recipe on Saturday, Gen's birthday, as an addition  to the finger fare we had to nosh on during her party.  I prepared a kid friendly and fun menu, but I wanted to present something new and different that fit the theme, and could be suitable for other affairs and gatherings in the future.  I decided on  this recipe kinda all at once,  and the ingredients included some fresh veggies purchased on sale, and some items from an Asian market, which I had a chance to visit last week.  
 This particular market is about 1/2 hour from my home, so needless to say, going there is a special occasion and I find all my prized kitchen favorites like genuine Thai fish sauce, sambal oelek, potato starch, rice flour, hot pepper paste, Ponzu sauce and a host of other ingredients Asian.  
This recipe features Ponzu sauce, which is a soy sauce infused with citrus notes.  The end product got great reviews as per my mom, also my most discerning and adored critic, my sisters Hollie and Gayle, my brother in law Will and my cousin Aaron.  
All in all, these puppies are batting a thousand!  I really  liked them too.  I wanted a creamy element to the wonton without adding cheese and an avocado provided just that.  This recipe makes a gaggle of  wontons and they taste awesome hot and at room temperature, so they are perfect for any get together or event, plus they will travel.
1 lb. fresh ground pork
3 cloves garlic, pressed or finely minced
6 green onions, trimmed and thinly sliced
1/2 tsp. ground ginger
2 tbsp. Ponzu sauce
1 tbsp. fish sauce
1 c. fresh spinach leaves
1 ripe avocado, mashed
wonton wrappers
oil for frying
Preheat oil to 375*F.
In medium saute pan over medium high heat, brown pork, along with garlic and onion.  Once pork is browned, carefully drain off fat and add ginger, ponzu, fish sauce and spinach.  Cook until spinach is wilted and turn off heat, about 4 minutes.  Stir in mashed avocado until creamy.
Assemble wontons by placing 1 tsp. filling in center and moistening the edges with water and folding over into a triangle, pressing out excess air and sealing.
Be sure to keep wontons prepared and plain wrappers covered with a damp cloth, to keep them from drying out.
Fry in batches, not crowding vessel, until golden, about 3 minutes per batch.
Drain on paper towels.
Makes about 50 wonton appetizers.
Serve with Sweet Asian Chili Sauce.

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