I made these tangy, tasty wonton using leftover barbeque from Jackie Hite’s Bar-B-Q in Batesburg-Leesville, South Carolina, where they dress their ‘cue with a lemony mustard-based sauce.
The toasted black sesame in these dumplings gives them a nice earthy note, and you can serve them as an appetizer or a soup (using the cooking stock). I cooked them in a light chicken stock, but vegetable stock with a splash of rice wine added would be nice, too.
Here’s a photo of the Savory Mustard Pork Wontons below.
2 cups mustard barbeque (please see Cook’s Note for more options)
2 cups finely chopped savoy cabbage
3 cloves garlic, finely minced
2 Tbsp minced ginger
3 scallions, minced
2 Tbsp toasted black sesame seeds
2 Tbsp light soy
1 package wonton wrappers
Water or stock
In a large bowl, mix together the first seven ingredients (through soy). You can form the dumplings by using a small amount of filling in each wrapper and folding over into a triangle, or (as I did), adding a larger amount of filling and using 2 wrappers (i.e., ravioli style). Dampen the edges with water and seal, taking care to press out the air. Cook for just a few minutes in simmering water or stock. Serves 6 - 8 as soup or an appetizer.
Cook’s Note: You can substitute an equal amount of leftover cooked pork (shredded and/or coarsely chopped) dressed with a mixture of 2 Tbsp yellow or Dijon mustard, 1 Tbsp lemon juice, and 1/4 tsp black pepper.
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