Shanghai Style Wontons with Spicy Peanut Tahini Sauce. This recipe is outrageously tasty and awesomely beautiful.
Recipe Contributor – SNCX Kitchen
The definition of “wonton” according to Merriam Webster is – “filled pockets of noodle dough served boiled in soup or fried.” Shanghai Style Wontons with Spicy Peanut Tahini Sauce is so NOT that. Then what is it? It’s wontons wrapped around healthy delectable ingredients which are then cooked to perfection and topped with an incredible peanut sauce flavored with ingredients such as fresh maple syrup, tamari, garlic and ginger.
Are you familiar with the history of ginger? The Chinese were using ginger as far back as the 6th century B.C., and Arab traders introduced the spice to the Mediterranean before the 1st century A.D. Spanish settlers brought ginger to the New World in the 1500s.
Ginger has a long and honored tradition in folk medicine, and for good reason, according to modern research that is exploring the scientific basis for ginger’s effects. So far, it’s been know to help with nausea and motion sickness, migraines, and arthritis.
Herbalists and folk healers have used garlic for thousands of years. Ancient Egyptian healers prescribed it to build physical strength, the Greeks used it as a laxative, and the Chinese traditionally used it to lower blood pressure.
Don’t take Merriam Webster’s word for it. Try it yourself. You’ll be happy you did.
Shanghai Style Wontons with Spicy Peanut Tahini Sauce
SPICY PEANUT TAHINI SAUCE
- 15 Shanghai Style Wonton wrappers
- 220 grams Firm Tofu (frozen overnight, thawed, pressed & drained, finely diced)
- 5 caps Dehydrated shiitake mushroom – rehydrated, squeezed dry, finely diced
- 3 grams Wood ear mushroom – rehydrated, squeezed dry, finely diced
- 1 Scallion, finely diced
- 28 grams Baby Bok Choy – washed & dried, finely diced, add ½ tsp salt, mix evenly
SPICY PEANUT TAHINI SAUCE
- Whisk, until well combined, the first 13 ingredients under “Spicy Peanut Tahini Sauce”. Set aside.
- After adding salt to the baby bok choy, wait 10 – 15 mins. Thereafter, squeeze out as much liquid as you can from the baby bok choy.
- Add the drained baby bok choy with the remaining main ingredients & seasoning to a mixing bowl. Stir evenly & leave aside.
- After 30 mins – 1 hr, wrap the wontons around the bok choy – main ingredient mixture.
- Boil a pot of water & add the wontons to the boiling water. Boil the wontons until they float to the top. Once they float to the top, boil them for another minute so that the wrappers will be tender.
- Remove wontons from the boiling water.
- Drizzle w/ spicy peanut tahini sauce liberally.
- Garnish w/ chopped scallions & cilantro.
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