### **Longganisa Wontons: A Flavorful Filipino Twist on a Classic Appetizer**
**Longganisa wontons** are a delightful fusion of Filipino flavors and the traditional Chinese wonton. This dish is a perfect example of how Filipino cuisine has creatively adapted and incorporated different culinary influences. Combining the beloved **longganisa** (Filipino-style sausage) with wonton wrappers results in a savory, crispy treat that’s bursting with flavor. Whether served as an appetizer, snack, or party food, these wontons are sure to be a crowd-pleaser, blending the best of both worlds: the rich, garlicky sweetness of longganisa with the crispy, tender texture of wonton wrappers.
### **What is Longganisa?**
**Longganisa** is a type of Filipino sausage, often characterized by its sweet and savory flavor. There are different regional variations of longganisa across the Philippines, each with its own distinct taste and preparation. Some common types include **longganisang Tagalog** (which is garlicky and a little salty), **longganisang Ilocos** (which has a more distinct vinegar tang), and **longganisang Cebu** (which is often sweeter, with a hint of anise).
What makes longganisa so special is its rich blend of seasonings, including garlic, sugar, soy sauce, vinegar, and spices. The sausages are typically made with ground pork, though there are versions with chicken, beef, or even fish. They are often served as part of a breakfast meal in the Philippines, paired with fried rice (sinangag) and a fried egg (itlog).
For **longganisa wontons**, the filling takes the savory, seasoned pork of the longganisa and wraps it in a delicate, thin wonton wrapper, which is then either fried or steamed. This creates a mouthwatering combination of textures: crispy on the outside, tender and juicy on the inside, with the unmistakable flavors of Filipino longganisa in every bite.
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### **Ingredients for Longganisa Wontons**
The key to making delicious longganisa wontons is balancing the flavorful filling and achieving the perfect crispy or soft texture on the outside. Below is a breakdown of the ingredients needed for this Filipino-inspired appetizer:
#### **For the Longganisa Filling:**
– **250g ground pork** (or pre-cooked longganisa, crumbled) – The star of the dish! If you’re using raw longganisa, remove the casings and crumble the sausage meat.
– **2 cloves garlic, minced** – Adds an extra punch of flavor to the sausage.
– **1 small onion, finely chopped** – To add some sweetness and depth of flavor to the filling.
– **1 tablespoon soy sauce** – For savory depth and a hint of saltiness.
– **1 tablespoon brown sugar** – To bring out the natural sweetness of the longganisa.
– **1/2 teaspoon ground black pepper** – For a bit of heat and to balance the sweetness.
– **1 teaspoon vinegar** (optional, depending on the type of longganisa) – To add a slight tang, especially if you’re using a sweeter longganisa.
– **1/2 cup water or broth** – To help moisten the mixture, ensuring it holds together while being wrapped.
– **1/4 cup grated carrots or water chestnuts** (optional) – For a little crunch and added texture.
– **2 tablespoons chopped cilantro or green onions** (optional) – For freshness and color.
#### **For the Wonton Wrappers:**
– **1 pack of wonton wrappers** – These thin, square sheets are the perfect vessel for the longganisa filling. You can find them in most Asian supermarkets, either fresh or frozen.
#### **For Cooking:**
– **Vegetable oil for frying** – For a crispy golden brown exterior.
– **OR Steaming equipment** (if you prefer steamed wontons) – A bamboo steamer or regular steamer basket works well.
– **Soy sauce and vinegar dipping sauce** – A simple dipping sauce made of soy sauce, vinegar, and a dash of chili (optional) to complement the rich flavor of the wontons.
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### **How to Make Longganisa Wontons**
Making longganisa wontons is easy and can be done in a few steps. The process involves preparing the filling, assembling the wontons, and then either frying or steaming them to perfection.
#### **Step 1: Prepare the Longganisa Filling**
1. **Cook the longganisa**: If you’re using pre-cooked longganisa (or store-bought longganisa), simply crumble it into small pieces. If you’re using raw ground pork, sauté the meat in a pan with a little oil. Cook the pork thoroughly, breaking it up into small pieces as it browns.
2. **Add aromatics**: In the same pan, add the **minced garlic** and **chopped onions** to the cooked meat. Sauté them together until the onions become soft and translucent, and the garlic becomes fragrant.
3. **Season the filling**: Stir in the **soy sauce**, **brown sugar**, **vinegar** (if using), and **black pepper**. Let the mixture simmer for about 2-3 minutes, allowing the flavors to meld together. Add a splash of water or broth to prevent it from drying out.
4. **Add optional ingredients**: If you’re using **grated carrots** or **water chestnuts** for texture, add them now. The vegetables will provide a delightful crunch and lightness to the filling.
5. **Cool the filling**: Once the filling is cooked through and well-seasoned, remove it from the heat and set it aside to cool. You want the filling to be cool to the touch before wrapping it in wonton wrappers to avoid the wrappers becoming soggy.
#### **Step 2: Assemble the Wontons**
1. **Prepare the wonton wrappers**: Lay out a clean surface or cutting board. Take one wonton wrapper and place it on the surface, with one corner facing you (so it forms a diamond shape).
2. **Add the filling**: Place about **1 teaspoon of the longganisa filling** in the center of the wrapper. Don’t overfill, as this will make it harder to seal the wonton.
3. **Seal the wonton**: Moisten the edges of the wrapper with a little water (you can use your finger or a small brush). Fold the wrapper diagonally to form a triangle shape, and press down to seal. Then, bring the two outer corners together and fold them inward, pinching the edges to form a neat pouch or purse shape. You can also fold the sides in a simple “envelope” style if you prefer.
4. **Repeat the process**: Continue filling and sealing the remaining wonton wrappers with the longganisa mixture until all the filling is used up.
#### **Step 3: Cook the Wontons**
You can cook your longganisa wontons in two main ways: **frying** or **steaming**. Both methods are delicious, but the choice depends on whether you prefer crispy or soft textures.
##### **Fried Wontons (Crispy)**
1. **Heat oil**: Pour vegetable oil into a deep pan or wok, enough to submerge the wontons, and heat it to **350°F (175°C)**.
2. **Fry the wontons**: Carefully add the wontons to the hot oil, a few at a time, making sure not to overcrowd the pan. Fry them for **3-4 minutes**, or until golden brown and crispy on all sides. Use a slotted spoon to remove the wontons and transfer them to a paper towel-lined plate to drain excess oil.
##### **Steamed Wontons (Soft and Juicy)**
1. **Prepare the steamer**: Fill your steamer with water and bring it to a boil. Line the steamer with parchment paper or lightly grease the steamer basket to prevent sticking.
2. **Steam the wontons**: Place the assembled wontons in the steamer, leaving some space between each one to allow for expansion. Steam for **8-10 minutes**, or until the wonton wrappers become translucent and the filling is cooked through.
#### **Step 4: Serve and Enjoy**
Once the longganisa wontons are cooked, arrange them on a serving platter. For a finishing touch, drizzle a little **soy sauce and vinegar dipping sauce** over the top or serve it on the side as a dip. If you like, garnish the wontons with freshly chopped cilantro or green onions for a pop of color and flavor.
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### **Why You’ll Love Longganisa Wontons**
1. **Unique Fusion of Flavors**: Longganisa wontons combine the best of Filipino and Chinese culinary traditions, giving you a flavor-packed bite with the garlicky sweetness of longganisa and the satisfying crunch of wonton wrappers.
2. **Versatile**: These wontons can be served as an appetizer, a snack, or a party food. They also work wonderfully as part of a larger Filipino feast, paired with dishes like **Sinigang**, **Pancit**, or **Lechon Kawali**.
3. **Crispy and Juicy**: The texture of longganisa wontons is unbeatable—crispy on the outside (if fried) with juicy, flavorful filling on the inside. Steaming them makes them tender and moist, which some prefer.
4. **Customizable**: You can make longganisa wontons with different variations of longganisa to suit your tastes. If you prefer a sweeter filling, opt for longganisang Cebu. If you prefer something more savory or garlicky, go for longganisang Tagalog
I made enough longganisa over the weekend to feed an army. An army of friends and family who live too far away to enjoy their fair share of my homemade Filipino sausages, complete with casing. After I’d eaten more longsilog meals than I could take, I had about six links needing another use other than breakfast.
I am not sure how the idea for longganisa wontons came about. It might have been from something I read somewhere, or maybe it was just an opportune flash of ingenuity on my part. Regardless, they were delicious. They were quick and simple, too. As the meat was already well-seasoned, I only had to add water chestnuts for texture and green onions for color to make the filling.
