The Appetizer our Friends & Family LOVE! | Peanutty, Spicy, Saucy Wontons | The Woks of Life

Hi everyone, it's Bill from the Walks of Life, and today we're going to make wontons in peanut sauce. And I love this dish because it's savory wontons with a nice rich peanut sauce flavored with soy sauce, crushed peanuts, and a little scallion on top, all drizzled with chili oil. And the best part about it is you can make this with frozen wontons that you have in the freezer. So years ago I made this wontons in peanut sauce for a party. One of Judy's cousins said, oh my god Bill, these are so good. And since then we've made it for parties, and they're great for parties because again, you keep the wontons frozen, you make the sauce ahead of time, and then when you're ready to serve, and it's great for an appetizer, you're ready to serve, you boil up the wontons, three, four minutes it takes, mix everything up, plate it, and garnish it, and it's served. After you've done the prep work from boiling the wontons to plating, it's 10 minutes. I think it's less, but I'm going to say 10 minutes. It's a crowd pleaser. You got to give this a try. So let's make the sauce, and what's in the sauce? Chinese sesame paste, creamy peanut butter, minced garlic, got a little rice vinegar, soy sauce, sesame oil, white pepper, pinch of sugar, and then we top it all off later with crushed peanuts, scallion, and chili oil. Make sure that you're looking for sesame paste as the label. The only ingredient on this jar should be white sesame, and you can find the detailed recipe with all the ingredients and all the steps on thewalksoflife.com, and we'll put the link down in the description box. Sesame paste first, and I like to use a spatula so we get every little bit peanut butter. I like the creamy one, and the garlic. So we're going to add the sugar, we're going to add the rice vinegar. Make sure you do get rice vinegar because it's not as acidic as white vinegar. Sesame oil, a good amount of soy sauce, white pepper to taste. I'm just going to put a good pinch in there, and then we're going to mix everything up. And once this is ready, we're going to go to the stove, boil our wontons, add some wonton cooking water to thin it out a little bit, mix everything together, and we're ready to plate. So I've got my wontons in the freezer. I didn't really want to have them out too long, and you have to remember this. When you're cooking frozen wontons, you want to take them out right before you're going to go to the stove and boil them up because they melt very quick. They get all sticky, and they stick together, and they break, so don't want that to happen. All right, 20 wontons. Bring it towards the lens. Why? Because people want to see. They're going to see these wontons up close. I'm going to take them out and put them on the plate. Let me put them in. The wontons are melting. Cooking wontons, whether they're frozen or fresh, are pretty much the same process, except for frozen wontons, you want to make sure the water is really just at a simmer because otherwise the middle that's frozen is going to cook a lot slower, and you're going to overcook the wonton skin, but that's about it. You got to cook it longer, and a little bit slower boil. Make sure the water is moving so they don't stick together, and wait till they float. You're just about done. Okay, so we got a rolling boil here. I'm going to turn it slightly down, get the water moving, and I'm just going to put them all in at once, just like that, and then I'm going to turn the water, turn the flame up while keeping it moving because I just cooled the party. Now some of those wontons that were frozen, they're stuck together. Now they're slowly becoming unstuck. You don't want it to be a really rolling boil because it'll actually damage the wontons because the wontons are pretty delicate, so you want a real slow simmer afterwards, and let them cook slowly. Plus I got some people who didn't know how to close the wonton. I wonder who was that? Kim. Oh, you guess you can throw her under the bus. Throw her right under the bus. Cousin Kim. Make sure the water is moving so they don't stick together, and once they float, one or two minutes, they're done. And the last step after we cook the wontons is we're going to thin this out with some wonton cooking water. So this is good now. So here's where you got to work quickly, and you see there's water on the bottom. That's perfectly fine because you see how thick the sauce is? The sauce over top. This is good. So now I'm going to plate these, and you can actually serve these family style as well. I've got a little bit of leftover sauce. I'm going to drizzle this on. So now we've got some crushed peanuts. Scallion. This is optional, but I recommend it. Chili oil. Okay, let's taste these. This wonton. I'm going to try this. Mmm. Savory. That pork in the wonton. It's such a good combination. Oh, such a good combination. So whether it's a weeknight meal or an appetizer for your next dinner party, you got to make these wontons and peanut sauce. So if you like this video, like and subscribe to our YouTube channel, and check this recipe out on thewoksoflife.com. Super good. Okay, who wants wontons? All right, we're going to get the wontons from the downstairs freezer. Uh-huh. Where are they? I don't know. Let me see. They're upstairs.