The vibrant acidity and fruit-forward notes of our Rosé beautifully complement the richness of these Spicy Pork Wontons. The wine's crispness cuts through the savory flavors of the pork and dipping sauce, while hints of white peach and guava echo the subtle sweetness of the hoisin. This pairing creates a harmonious balance, allowing both the food and wine to shine.

In a large sauté pan, heat 2 teaspoons oil over medium heat and sauté the onion, garlic, and ginger until translucent and slightly caramelized. Add the scallions and cook just to soften them, about 1 minute longer. Transfer the mixture to a large bowl and let it cool.

Once the onion mixture has cooled, add the the hoisin, salt, and pepper and mix well. Add the pork to the bowl and mix it until all the ingredients are evenly distributed.

To ensure your filling is properly seasoned, cook a small spoonful of the meat mixture in a bit of oil. Taste and adjust any seasonings to taste, adding more salt, pepper and/or hoisin if necessary.

Prepare a small dish of water and line several baking sheets with parchment paper. Place about 1 tablespoon of filling in each wonton wrapper. Using your finger, paint a little water around the edge of the wrapper. Fold the wrapper in half to form a triangle with the long edge facing towards you and pinch the edges closed. Next, dab one of the bottom corners and bring the opposite corner together seal, creating a diamond shape. (see this page for a step-by-step tutorial)

You can freeze them directly on the baking sheet until they harden, then pack them into plastic freezer bags. (They do not refrigerate well.) They will last for 3 months.

To cook fresh dumplings (see Chef's Note for frozen), heat a nonstick frying pan or well- seasoned cast-iron skillet with a small amount of sesame oil to coat the bottom. Add just enough dumplings so that they are not overcrowded and don’t touch. Brown the dumplings on one side, then add about 1⁄4 inch (6 mm) of water, cover, and steam the dumplings until nearly all the water evaporates.

Remove the cover and let the dumplings begin to fry again, just long enough to crisp them slightly, drizzle with spicy sesame oil then serve them immediately with the dipping sauce.

Chef's Note

To cook frozen dumplings, follow the same procedure above for fresh dumplings, but use 1⁄3 inch water so they steam a little longer and cook through.

Recipe adapted from Sohui Kim's Pork and Chive Dumplings