Sausage Rangoon Wontons

These are a “take them by surprise” spectacular appetizer to greet guests with. What can go wrong with cheese and sausages deep fried and topped with a ponzu & white truffle (oil) aioli? You can make them fairly quickly before guests arrive, give them a quick hot oil bath, and let rest for 5 minutes before serving.

Filling Ingredients

  • 8 ounces hot pork sausage
  • 1/2 cup scallion, minced
  • 4 ounces cream cheese, room temperature
  • 2 tablespoons mayonnaise
  • 1 tablespoons ginger paste
  • 1 tablespoon lemongrass paste
  • 12 cup Chinese cabbage, finely chopped
  • 2 garlic cloves, minced
  • 1 red hot chilli pepper, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • Pinch of white pepper, freshly and finely ground
  • 30 square wonton wrappers (found at specialty Asian markets or many supermarkets)

Ponzu Sauce

  • 1 cup mayonnaise
  • 1/3 cup ponzu sauce
  • 2 tablespoons of white truffle oil

Making It

  • For the filling, put all the ingredients except the wonton wrappers in a food processor fitted with a metal blade and pulse until fully incorporated. Refrigerate for an hour.
  • For the sauce, whisk together all the ingredients and refrigerate as well. Invest in some plastic squeeze bottles to drizzle the sauce on the wontons.
  • Take the wrappers one at a time, wet the edge, and bring two opposite corners together. Then, bring in the other two corners and pinch down the side to seal the meat in. You want a four-edged wonton (see picture).
  • Deep fry the wontons at 340 degrees for 3 minutes, until golden brown. Let rest on a paper bag, then plate, drizzle the sauce and serve.

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