Summer Pork Wonton Salad

BY: NATASHA PICKOWICZ

This recipe serves 4 people.

INGREDIENTS

1½ cups Napa cabbage, finely chopped 

1 teaspoon kosher salt, divided 

½ bunch cilantro, divided

1 bunch scallions, divided

1 cup Thai basil leaves, picked from the stem and divided

4 ounces ground pork

1 tablespoon garlic, finely minced

1 tablespoon ginger, finely minced

2 tablespoons chili crisp, divided

18-20 square wonton wrappers 

3 tablespoons grapeseed oil 

1 head little gem lettuce or similar, such as baby swiss chard, kale, escarole

1 head purple endive or similar, such as yellow endive, radicchio, or any chicory

2 teaspoons lemon juice

1 tablespoon black vinegar

1 teaspoon oyster sauce

1 teaspoon soy sauce

DIRECTIONS

Massage the chopped cabbage with ¼ teaspoon kosher salt in a large bowl. Set aside to sweat while you prepare the rest of the filling. 

Finely chop half of the cilantro, including the stems; set the other half aside as the salad garnish. 

Slice the scallions in half crosswise, separating the greens from their whites. Finely chop the white bottoms; set aside the greens as the salad garnish.

Roughly chop half of the Thai basil leaves, reserving the rest for the salad garnish. 

Next, use your hands to squeeze any excess water from the cabbage, discarding the water.

To the big bowl, add the chopped cilantro, chopped scallion whites, chopped basil, ground pork, garlic, minced ginger, 1 tablespoon chili crisp, and the remaining ¾ teaspoon of kosher salt.

Mix everything together well, stirring vigorously with chopsticks for several minutes to create a smooth, bouncy filling.

When ready to shape the wontons, line a baking sheet with parchment paper. Fill a small bowl with water, and pull the wrappers from the refrigerator.

Add one tablespoon of filling in the center of one wrapper. Dip a fingertip into the water and run your finger around the edge of the wrapper. Fold the wrapper in half diagonally, pressing the edges closed with your fingertips, forming a triangle.

Moisten the two points that form the line of the diagonal, then pull them together to touch. Pinch them together to seal, forming the wonton shape. 

Transfer the shaped wonton to the lined baking sheet and repeat with the remaining filling. If making in advance, freeze the wontons on their baking sheet, about one hour, then transfer to an airtight container until ready to eat.

To cook the wontons, heat the oil in a large, wide skillet over medium heat. Add the wontons and fry them on their broad, wider side until sizzling and golden brown, about four minutes.

Add ¼ cup of water and cover the pan with a lid, reduce the heat to low, and let steam until the dumplings are cooked through, another four minutes.

Remove the lid and let the remaining water evaporate, about two minutes more. 

While the wontons are cooking, make the vinaigrette. Whisk the remaining tablespoon of chili crisp with the black vinegar, oyster sauce, and soy sauce. Add in lemon juice and whisk to combine.

Arrange whole leaves of the little gems and chicories onto a wide platter.

Scatter the wontons all over, tucking them into the crevices of the greens. Spoon the vinaigrette all over.

Finally, tear the remaining herbs into bite-sized pieces and scatter them on top. 

Serve immediately.