Reindeer Wontons with Thai Sauce & Soy Sauce Reduction

by Chef Roberto Bonilla and Sous Chef Justin Kruger

Snow Goose Restaurant & Sleeping Lady Brewery


1/2 -pound ground Caribou meat

1 tsp. minced fresh ginger

1 tsp. chopped jalapeno

1/2 tsp. diced red bell pepper

1 tsp. minced fresh cilantro

1 tsp. diced red onion

1 tsp. minced fresh basil

1 tsp. minced fresh garlic

1/2 tsp. minced green onion

1 tsp. sesame oil

1 tbs. unsalted soy sauce

1/2 tsp. Hoisin or Tonkatsu sauce

1/2 tsp. Sriracha sauce

1 tbs. white vinegar

1/2 tsp. red pepper flakes

1/2 tbs. ground coriander

1/4 tsp. salt and pepper


Mix well all the ingredients in a large bowl.One teaspoon equals one wonton filling portion. Use pre-made packaged wonton skins. Place one portion in wonton square. Brush wonton edges with egg wash and wrap. Pinch edges together. Prepare all wontons before frying. Heat oil in a frying pan to medium heat. Test temperature with a wooden toothpick. When the oil is ready, bubbles will come up from the toothpick. Deep fry wontons until they are golden brown. We recommend serving them with a Thai Sauce and Soy Sauce reduction.

Thai Sauce Recipe:

16 oz. Honey

Franks hot sauce


Sambal red chili paste

Chipotle powder


Lemon juice

Orange juice

Green onions (diced)

Tomatoes (diced)


Thai Sauce Preparation:

Heat honey to medium heat in pan. Stir and add Franks hot sauce and butter to taste.Add rest of ingredients in small quantities (except vinegar & orange juice). Turn heat off and add vinegar and orange juice to taste.

Soy Sauce Reduction:

Reduce soy sauce in pan at high (till sauce thickens).