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Beef Wontons With Miso Butter Sauce & Baby Bok Choy

by , Chef, Seattle, Washington

Beef Wontons With Miso Butter Sauce & Baby Bok Choy

Makes 12 wontons

  • 8-ounces braised Certified Piedmontese beef brisket, finely chopped
  • 1 teaspoon sesame oil
  • 1 tablespoon minced cilantro
  • 1 tablespoon minced green onions
  • 1 tablespoon minced shallots
  • 1 teaspoon minced garlic
  • Pinch chili flakes
  • 2 tablespoons oyster sauce
  • Salt and pepper to taste
  • 1 teaspoon cornstarch
  • ½ cup water
  • 12 wonton wrappers
  • 1 quart canola oil, for frying

In a large mixing bowl, combine beef with sesame oil, cilantro, green onions, shallots, garlic, chili flakes, oyster sauce, and adjust seasoning with salt and pepper. In another small bowl, mix water and cornstarch together to create a slurry. Place ½ ounce of filling in the middle of a wonton wrapper. Use your finger or a small brush to apply the slurry to the edges of the wonton. Start folding from one side to the other. Repeat until all wontons are filled.

In a pot, heat the canola oil to 350°F. Fry each wonton until the surface is golden brown and the filling is cooked through. Remove to a paper towel. Serve with Miso Butter Sauce and Baby Bok Choy (recipes follow).

    • Miso Butter Sauce
    • 2 tablespoons miso paste
    • ½ cup sake
    • 1 tablespoon minced ginger
    • 2 cloves garlic, minced
    • 2 tablespoons minced shallots
    • ¼ cup lime juice
    • ½ cup heavy cream
    • 1 stick butter
    • Salt and pepper to taste

    In a small saucepan, cook off the sake, then add miso paste, garlic, shallots, ginger, and lime juice and slowly reduce. Add heavy cream and reduce by half. Season with salt and pepper and slowly whisk in butter. Use a fine chinois to strain the sauce into a container.

      • Baby Bok Choy
      • 2 pieces baby bok choy
      • 1 teaspoon butter
      • Salt and pepper to taste

      Bring a small pot of water to a boil and season well with salt. Quickly blanch bok choy for 1 minute. In the meantime, place butter in small sauté pan over medium-high heat. Transfer the bok choy from boiling water to the butter and sauté for few minutes. Season with salt and pepper and serve.

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