SPICY TUMERIC PORK WONTONS

I have been experimenting with turmeric in various fish and pork dishes and this is the latest experiment! Verdict? Definitely a success. Paired with a little cucumber pineapple salad on the side (not pictured) it’s a great meal prep idea as you can grab quick for lunch or freeze for future cooking.

RECIPE:
1 tsp turmeric
1 lb ground pork
1 tbsp vegetable oil
1 tbsp bean paste 
1 tbsp sesame oil
2 tbsp finely grated peeled ginger
1 tsp. rice wine vinegar
1 egg
Salt/pepper
1 scallion, finely chopped
Wonton wrappers (usually in the dairy section of the grocery store)

Using your hands, mix pork, turmeric, scallion, bean paste, sesame oil, vegetable oil, ginger, rice wine, in a bowl until mixed. Crack egg into center of mixture and mix until fully combined. Cover and put in the fridge for 15-60 min (you can leave it in there for up to a day if you want to prep ahead of time).

THE PREP:
Fill a bowl with water or a little egg wash. Take a wonton wrapper and add in a 1/2 a tbsp of your pork filling. Using a brush, or your finger, coat the outer edges of your wonton. Fold diagonally. Coat the corners of the wonton again, and bring corners in and pinch to seal. You might need a little more water to make sure all the edges are firmly sealed. Dont worry, it might take you a few wontons to get it perfectly!

Boil about 6 at a time until they float (about 4 min). Service with soy sauce or a spicy chili sauce of your choice.

THE SALAD
Sliced pineapple (into matchsticks)
Slice Persian cucumbers (into matchsticks)
Juice from a lime