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This recipe began with my obsession with wontons and garlic sauce from a particular Chinese restaurant that’s nowhere near my home. Naturally, I had to recreate it myself. Since then, these wontons have become the stuff of Pascal family legend. It’s my family’s all-time favorite Yom Tov appetizer. The only downside? It’s pretty much guaranteed to upstage basically any other dish you serve at the same meal!
1 pound ground beef
2 tablespoons Glicks Soy Sauce
1 teaspoon toasted sesame oil
2 tablespoons sesame seeds, preferably a mix of black and white
4 scallions, sliced
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
50 Gefen Wonton Wrappers, approximately
1 (18-ounce) jar hoisin sauce
1/3 cup Glicks Soy Sauce
1/3 cup rice vinegar
1/3 cup Gefen Honey
2 teaspoons sriracha
1 teaspoon ground mustard
1/2 teaspoon Pereg Ground Ginger
1/2 cup water
12 cloves garlic, minced or 12 cubes Gefen Frozen Garlic
sliced scallions, optional, for garnish
additional sesame seeds, optional, for garnish
Combine beef, soy sauce, sesame oil, sesame seeds, scallions, and garlic in a large bowl; stir gently until just combined.
Place about two teaspoons meat mixture onto the center of a wonton wrapper. Brush a small amount of water along the edges before pressing them together to help keep them sealed; bring the edges together to form a wonton. Set aside; repeat with remaining meat and wonton wrappers.
Bring a pot of salted water to a boil. Drop a few wontons into the boiling water; cook for about six minutes, until the meat is cooked through. Work in batches to avoid overcrowding the pot. Remove wontons with a slotted spoon; place on Gefen Parchment Paper, not touching each other. Set wontons aside.
Combine all sauce ingredients in a medium pot. Bring to a boil, then reduce heat; simmer mixture for about 15 minutes, stirring occasionally, until sauce thickens.
Just before serving, toss cooked wontons in sauce; warm through.
If desired, garnish with sliced scallions and sesame seeds.
Recipe originally found in Miriam Pascal’s cookbook More Real Life Kosher Cooking: Approachable recipes for memorable dishes
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If frozen after cooking, how do you recommend defrosting/reheating?
Thaw first and then pop them in the oven at 350 degrees F for about 15 minutes, or until they’re hot!
Delicious, and pretty easy to make! Even my younger children enjoyed this
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chunky cookies