Shishito Pepper Won Tons

 

While in Vail, some of the restaurants were booked. Therefore, we had to split up as a family in order to get in. So one meal, me and my husband sat together and the rest were at another table. Throughout the meal, we would pop over and say hi and see how everyone was doing. Well one time my dad popped over to our table and brought an appetizer their table got. It was a plate of grilled Shishito Peppers. I had never had them before and loved them!

This is a fun way to use Shishito Peppers besides just simply grilling and seasoning. Great for a party platter too!

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To begin, start by making the sauce which will ultimately flavor the filling and then be reduced for the dipping sauce. In a sauce pan over medium, whisk together the miso paste, water, ginger, garlic, lime, sesame seed oil, soy sauce, and maple syrup. Let this simmer for 15 minutes. Set it aside to cool and let the flavors blend.

Meanwhile,  put a grill pan over medium heat. You can also use an outdoor grill which works great, but they are smaller, so keep an eye on the Shishito Peppers, so they don't fall through. It'd be tragic to lose one of these suckers. In either method, I did not use any oil but feel free to if you want to ensure they wont stick (especially if using an outdoor grill). Grill for 10 minutes or until they have received some nice char marks. Set aside to cool.  At this point, you could just serve the grilled peppers with the dipping sauce or sprinkle with some cayenne and garlic powder for a little heat! It can be great to enjoy them this way and then with the leftovers, reinvent them to these won tons.

This post is about the won tons, so to keep things moving in the right direction we need to make the filling. In a blender, add the broccoli florets, carrot, and red onion. Pulse until they are a little large than bread crumbs. Remove  the mixture and place into a large bowl. In the large bowl, add the chopped up grilled shishito peppers. I did not worry about chopping ultra fine. Stir to combine and then stir in 1/2 cup of the Miso Soy sauce.

While the filling is sitting, we want to reduce the rest of the Miso Soy sauce to become ur dipping sauce. Over medium to medium high heat, let the sauce simmer and cook down until it has halved. This should be 15 minutes and then remove to cool.

Preheat the oven to 425 degrees. Take your won ton wrappers and add 1 tbs of the filling to the center. Dip your finger in some water and trace the edges and then fold in half to form a triangle and be sure to press down on the edges to seal. If there is too much air inside or the edges are fully sealed, your gonna lose some filling.

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Line a baking sheet with a silicone mat or parchment paper. Bake for 10-12 minutes or until edges are golden. Again, I did not use any oil but you could use an egg wash to hep them get nice and golden all over.

Remove the won tons from the oven and let cool. Then enjoy with the reduced Miso Soy dipping sauce

 

 

WHAT YOU'LL NEED

  • Won Ton Wrappers
  • 10 Shishito Peppers
  • 1 tbs Soy Sauce
  • 1 tbs Maple Syrup
  • 1 1/2 cup Broccoli Florets
  • 1 Carrot
  • 1/2 a Red Onion
  • Juice of Half a Lime
  • 1 tsp Sesame Oil
  • Miso Dipping Sauce:
  • 1 tbs Miso Paste
  • 1 cup Water
  • 1 tbs Grated Fresh Ginger
  • 1 large Clove of Garlic
  • Juice of half a Lime
  • 1 tsp Sesame Seed Oil
  • 1 tbs Soy Sauce
  • 1 tbs Maple Syrup

STEP BY STEP

  1. In a sauce pan over medium, whisk together the miso paste, water, ginger, garlic, lime, sesame seed oil, soy sauce, and maple syrup. Let this simmer for 15 minutes. Set it aside to cool and let the flavors blend. 
  2. Place a grill pan over medium heat. Once hot, place the shisito peppers down and grill for 10 minutes, rotating throughout to char all sides. Afterwards, set aside to cool
  3. To make the filling, add the broccoli florets, carrot, and red onion to a blender. Pulse until they are a little large than breadcrumbs. Dump the vegetables into a bowl and add in the chopped grilled shisito peppers. Finally, add in 1/2 cup of the Miso Sauce and stir to evenly coat.
  4. Now the rest of the Miso Sauce will become the dipping sauce, so we need to thicken it. Over medium to medium high heat, simmer and cook down the sauce until it has halved. This should be 15 minutes, pour into a small bowl for future dipping and set aside.
  5. Preheat the oven to 425 degrees.
  6. Lay out your wonton wrappers, fill with 1 tbs of filling and using a wet finger, trace the edge of the wrapper. Fold and press so they edges or "glued" together. 
  7. Place the filled won ton wrappers on a lined baking sheet and coat each one with an egg wash if you wish. Bake for 10-12 minutes or until edges or golden.
  8. Remove and let cool for a couple of minutes. Serve with the dipping sauce.