I figured that I could duplicate them reasonably well, and the recipe that follows is that attempt.
I’ve made them a good three times, and made them again today. Figured it was time to get it down so that I wouldn’t forget.
Also, the picture is from the Internet and doesn’t exactly represent mine, since I don’t get nice triangles. I’ll explain in the directions.
- 3 lbs of pork meat suitable for shredding. I use boneless pork ribs. Frankly beef could also be used.
- salt and pepper
- 1 cup beef stock
- 2/3-1 c favorite BBQ sauce
- 1/2 head cabbage, shredded
- 1/3 c mayonnaise
- 1/8 c either rice wine vinegar or fresh lemon juice
- dash of salt
- 1 tsp pepper
- 1 TBSP sugar
- 1/2 package of wonton wrappers. (freeze remaining-they thaw beautifully)
- Salt and pepper the meat and place in heavy-duty pot with lid. Add the stock and simmer on low for about two hours or until the meat shreds easily. Remove from pot and cool, shred and add 2/3 to 1 cup your favorite BBQ sauce. We go for hotter sauces. Rewarm in low oven or in microwave before taking to the table.
- Make coleslaw. Shred the cabbage quite small. The slaw dressing is approximate. I like my coleslaw fairly dry. I use more than usual sugar here, since the meat is tangy and hot. This works as a good foil to that.
- Heat about 1-1/2 inches of canola oil in a small heavy-duty sauce pan. No need for the deep fryer here. When it is about 325° or so (sizzles when water droplets added), take each won ton and lay in the oil carefully. Take a spoon to push down as it rises, making a nice indention in the won ton to hold the food. Keep in the oil until lightly brown and crispy. Usually less than a minute.
- Drain each on paper towelling, until all are done.
- Place all three items on table and spoon meat in first and then the coleslaw. Die and go to heaven.
Serves: 4 as main course, probably at least 10 as an appetizer. I probably had about 15 wontons in all.