Chilled Wontons with Peanut Sauce

On hot summer days, my mom would make us chilled wontons for lunch or a post-swim practice snack. Now that we’re starting to get *some* warm days in San Francisco, I’ve been doing the same! This sauce is an easy way to dress up any wontons (or jiaozi) in your freezer, and the diced cucumbers add a refreshing crunch. Sauce inspired by Deluxe Green Bo, a Shanghainese restaurant in NY that’s well-known for their peanut sauce wontons!

If you’re in the mood to fold some wontons, some wonton inspo! Tofu Wontons, Pork and Shrimp Wontons

I used (for two bowls of wontons):

• frozen wontons
• 1/2 clove grated garlic
• 2 tbsp peanut butter 
• 1 tbsp soy sauce
• 2 tsp sesame oil
• 1 tsp rice vinegar 
• 3-4 tbsp warm water
• 1 persian cucumber, cubed small
• chili oil to taste
• cilantro
• roasted sesame seeds

To make:

• Cook wontons and then remove and submerge in cold water bath to submerge
• Mix together all of the sauce ingredients (grated garlic, peanut butter, soy sauce, sesame oil, rice vinegar) and then slowly dilute with warm water to desired consistency while continuing to mix
• Plate wontons with peanut sauce, chili oil (if using), chopped up cucumbers, and cilantro