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by Caitlin Saniga

Use whatever fresh herbs you have for the wonton filling. I used a combination of dill and basil. And I served the wontons with kalamatta olives. Hummus and a nice leafy salad would fill out the meal nicely.

For the wontons:

  • 2 tablespoon finely chopped white onion
  • 1 tablespoon white wine vinegar
  • 1/2 pound ground chuck
  • 2 tablespoons crumbled feta
  • 1 clove garlic, smashed and minced
  • 1 tablespoon fresh herbs (any combination of basil, chives, dill, mint or oregano)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 30 round wonton wrappers

For the sauce:

  • 1/2 cup plain yogurt
  • juice from 1/2 lemon
  • 1 clove garlic, smashed and minced
  • 1 tablespoon fresh dill, minced
  • 1/4 teaspoon salt

For these wontons, I molded the meat mixture into an oblong shape and placed it at the center of the wrapper. I folded the wrapper in half, sealed it and used a bit of extra water to reinforce a series of small folds along the edges.

To make the wontons:

In a small dish, marinate the onions in the white vinegar for 10 minutes. Once they’re ready, transfer them to a medium bowl and use your hands to combine them with the beef, feta, garlic, herbs, salt and pepper.

Assemble the wontons by placing a rounded teaspoonful of the meat mixture in the center of each wonton wrapper. Use a wet fingertip to trace the edge of the wonton wrapper, fold the wonton as desired and press the wet edges to seal. Repeat this process with the remaining wrappers.

Pour canola oil into a large pan so that it’s about 1/2 inch thick. Place the pan over medium heat and let it sit until it’s hot, about 5 minutes. In the meantime, prepare a cooling rack by covering it with paper towels.

To check whether the oil is hot enough, you can carefully flick a few drops of water at the oil. If they sizzle and pop immediately, the oil’s ready.

Add 6 of the wontons to the pan, and allow them to cook until they bubble up and turn-golden brown on the bottoms, no more than 20 seconds. Flip the wontons and cook for no more than 20 seconds longer. Using a pair of metal tongs, transfer the wontons to the cooling racks. Repeat these steps to finish the wontons.

If you don’t have fresh dill, dried dill will fill in just fine. Instead of a tablespoon, use a teaspoon.

To make the sauce:

Combine all of the ingredients in a small bowl and whisk to combine.

Serve the wontons hot with the dill yogurt sauce on the side.

Makes 30.

* Want One? is our October guide that pays homage to the wonton, a traditionally steamed, fried, baked or boiled dumpling that can be filled with an array of goodies. We’ll feature meatless, meat-full and dessert renditions.

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