Recently for the Next Food Network Star, I submitted this video. While I plan to submit a second one….one in which I don’t suck… I thought I would share the recipe.
- Wonton Wrapper
- Egg wash (1 egg plus 1 tablespoon of water)
- 8 oz of smoked pork, finely diced
- 2 limes, halved
- 2 tablespoons of cumin
Cut the pork into small pieces that will easily fit into a wonton wrapper and cook in a hot skillet for about 30 seconds. Add lime juice and cumin. Mix well. Cook for another 15 seconds.
Sofrito (I don’t claim this is authentic, merely tasty.):
- 8 cloves of garlic
- 1 large can of dice tomatoes
- 1 medium onion diced
- 2 green peppers diced
- 1 red pepper diced
- 6 small sweet peppers diced
- salt and pepper to taste
- red pepper flake to taste (I use 1 teaspoon)
- 2 tablespoons of olive oil
Saute the garlic and red pepper flake for 45 seconds to one minute in a large skillet to flavor the oil. Add onions and cook until they begin to become translucent. Then add the red, green, and sweet peppers.
Each time more vegetables are added to the skillet, add another pinch of salt to help extract some of the moisture (and flavor) from the veggies. Once the peppers are softened add the can of tomatoes, another pinch of salt, and the pepper. Bring the mixture to an easy boil and let it reduce until it takes the consistency of thick spaghetti sauce.
To make the wontons, paint egg wash on two sides of the wrapper so that if it were folded in a triangle, dry side would touch wet. Remember that egg wash is the glue that fastens the wrapper together, but egg wash sticks to wrapper, not more egg wash!
Place one generous teaspoon of pork and one tablespoon of sofrito on the wrapper. I try to place the filling close to the egg wash painted corner. Close the wonton.
To cook the wonton, deep fry in a neutral oil or pan fry in olive oil until the wrapper is completely cooked.