Buffalo Wontons With Red Wine Sauce

I don't remember how I got the idea to use buffalo in wontons, but it quickly became one of my husband's favorites. He has since become allergic to soy, so this recipe has been adapted to be soy-free (I cook the meat before filling the wontons to allow the wine to reduce). To compensate for not using soy sauce and not being able to use traditional dipping sauces, we developed the red wine dipping sauce.

• Ready In: 2 hrs
• Serves: 10
• Yields: 50 wontons

Ingredients

• WONTONS

• 1  lb  ground buffalo meat
• 2  garlic cloves, minced
• 1  tablespoon fresh ginger, minced
• 1  teaspoon dried cilantro
• 1  teaspoon salt
• 8  green onions, chopped
• 1⁄3 cup red wine
• 50  wonton wrappers
•  oil

• SAUCE

• 1⁄3 cup red wine
• 2  tablespoons  Thai sweet chili sauce
• 1  tablespoon dark corn syrup
• 1⁄8 teaspoon five-spice powder
• 1⁄4 teaspoon salt

Directions

1. Brown the meat with the garlic, ginger, salt, and cilantro.
2. Add the wine and sprinkle the top of the meat with the green onions. Allow to simmer for 5 minutes over medium heat to reduce the wine and cook the onions.
3. Place approximately 1 tablespoon of filling in the center of each wonton wrapper (Dynasty brand are soy, dairy, and egg free).
4. Wet two edges of each wrapper and fold into a triangle.
5. Fold the lower triangle edges up to the center point and press firmly to secure.
6. Pan fry in 2-3 batches in a seasoned wok oil (House of Tsang makes a really great garlic and ginger oil).
7. To make the sauce, combine all sauce ingredients and allow to reduce 5-10 minutes over medium heat.