Recipe: Mini Wonton Tangsuyuk
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I am a total sucker for funky mashups when it comes to food, and I am really happy with how this turned out. I love how my partnership with Bibigo USA has challenged me to think of creative ways to use frozen dumplings, such as in place of salad croutons, or in place of regular ol’ strips of meat here. (Credit to the YouTube channel Aaron and Claire as well, for inspiring me to find creative ways to use Korean frozen and pantry items while in quarantine. Their videos make me so happy!)
Tangsuyuk is typically the Korean version of sweet and sour pork/beef. There are some similar elements to its Cantonese-American counterpart, like crisp veggies and chunks of pineapple, but it tends to be more naturally colored and does not rely on tomato for its sweet-sourness. Instead, like many savory-sweet Korean sauces, it turns to fruits to get that natural fresh sweetness. (Yes, I know tomato is a fruit too, but I do feel it’s in its own category separate from apples and pears and pineapples.) For this recipe, I swapped the meat for adorable and flavorsome Bibigo Pork & Vegetable Mini Wontons. Heating them up by pan frying, and then keeping them hot in the oven until the very last moment before tossing with the sauce keeps them crisp and satisfying.
How to Make Mini Wonton Tangsuyuk
Ingredients
40 Bibigo Pork & Vegetable Mini Wontons
1/2 carrot, sliced
1/2 green bell pepper, cored and cut into chunks
1/2 red bell pepper, cored and cut into chunks
1/2 small red onion, cut into chunks
3/4 cup canned pineapple chunks
2 tbsp cornstarch
3/4 cup + 2 tbsp water, divided
1/4 cup sugar
4 tbsp apple cider vinegar
4 tsp soy sauce
3/4 cup canned pineapple juice
1/2 tsp sesame seeds, toasted
Salt
Cooking oil
Procedure
Heat a large skillet or wok. In batches, pan-fry mini wontons with cooking oil according to package instructions. (Alternatively you could also deep fry them.) Transfer to a baking tray and place in the oven at 200°F to keep warm.
Add enough cooking oil to coat the bottom of the hot skillet or wok. Add carrot slices and stir-fry for 1 minute. Next, add bell pepper chunks and stir-fry for 1 minute more. Then, add onion chunks and a pinch of salt, and stir-fry for an additional 1 minute. Remove from heat and set aside.
In a small bowl, whisk together 2 tablespoons water with cornstarch to form a cornstarch slurry. Set aside.
Bring 3/4 cup water and pineapple juice to a simmer in a small pot. Add sugar and stir to dissolve. Add apple cider vinegar, soy sauce, and a pinch of salt and stir to combine. Add the cooked vegetables and pineapple. Bring to a gentle boil, then give the cornstarch slurry another whisk before adding to the pot. Stir contents of the pot until the sauce becomes homogenous and syrupy. Remove from heat.
Transfer mini wontons to a serving bowl and pour sauce and vegetable mixture on top. Garnish with sesame seeds.
Thank you so much to Bibigo USA for sponsoring this recipe! For more recipe ideas and to learn more about their products, visit their website!