Oriental Dumplings with Peanut Sauce

Time: 1 hour (approx.)
Effort: Medium

10 pre-made wonton wrappers (round or square)
6 oz ground beef, pork or chicken ( you can use shrimps also, if you do, use about 10 medium sized, cut into small pieces)
4 tbsp Soy Sauce
1 tbsp rice vinegar or white wine vinegar
3 cloves garlic, minced
1 tsp fresh minced ginger
1 tbsp honey
1 tbsp Hoisin sauce
1/2 cup finely chopped scallions or shallots
1/4 cup ground roasted peanuts
2 tbsp black & white roasted sesame seeds
2 tbsp peanut butter
4-5 cups water
1 tsp sesame oil
1 tsp hot red pepper flakes

In a small bowl mix ground beef (or pork or chicken or shrimp) with 1 tbsp soy sauce, 1 tsp garlic, ginger, 1 tsp scallions so it is well blended. Take one won-ton wrapper (usually square) and with your fingers wet the edges with warm water. Place a teaspoon of the meat mixture in the middle and with both hands bring all the sides up, squishing it around the neck to make it look like a little package (there are many different ways to fold these little things: crescent shape, hugs, etc. if you look on uTube you'll find lots of demonstrations.)(I have included a link at the end of this recipe)  Place on a damp cloth. Repeat with the rest of the wrappers. (You can also cheat, and buy pre-made wontons to save time, but I prefer making my own when I can). Cover them with the damp cloth & prepare sauce.

In a medium sized bowl, add peanut butter, remaining soy sauce, hoisin sauce, vinegar, sesame oil, honey, garlic, scallions, red pepper flakes and 1/2 cup water. Mix well - until it's creamy. Add approx. another 1/2 cup water so that the sauce is a bit runny because once you heat it up it will thicken quickly. Set aside. In a medium sized saucepan add 3 1/2 cups water (approx) and bring to a rolling boil. Quickly add dumplings and boil for no longer than 2-3 minutes. Remove and strain. Heat up sauce but don't let it get too thick - if it does, add more water. Add dumplings and serve immediately, garnish with sesame seeds and ground peanuts. (Note: I don't recommend making this dish in advance because every time you heat it up the sauce thickens and the dumplings get mushy).

Bon Appetit ! 

Video on how to wrap a wonton: