So it has to be really good to get me to go to all this bother.
Actually it’s not so bad, and it’s so worth it. It makes plenty and you can freeze the rest.
Perfect as an accompaniment or as a partner in an appetizer array.
There are several ways of cooking, but I’ve picked the one that works best for me.
- ½ pound ground pork
- 2 teaspoons garlic, finely minced
- 2 green onions, green part only, chopped
- 2 teaspoons fresh ginger, grated
- 1 teaspoons rice vinegar
- 1 tablespoons soy sauce
- 1 teaspoon chili garlic sauce/paste
- 1 teaspoons sesame oil
- 20-25(ish) round wonton wrappers
- 1 teaspoon cornstarch
- a small dish of water
- Place all the ingredients through the sesame oil into a bowl and mix gently with your hands. It will be sticky and gooey but don’t over mix. Just even out the ingredients so they are equally dispersed.
- Take a wonton wrapper and place a scant tsp full of the meat mixture just off-center.
- Mix the cornstarch in the water.
- With your finger, dip in the water and trace around the bottom 2/3 of the wonton edge.
- Fold over carefully and press firmly to seal. (it’s helpful if you stick to the scant tsp so they aren’t over-filled)
- Place on a parchment until all are done, or at least enough for one batch to cook.
- Using a chinese bamboo steamer, wet the interior of the basket, and then single layer the wontons around. It’s better if they don’t touch or at least just barely.
- Place over simmering water and cover. Steam for about 3 minutes or until the wontons seem firm.
- Remove to a plate.
- Heat a bit of oil in a saute pan until hot. Add again, in a single layer, and fry gently just until the bottoms are browned. You can turn over and do the top, but this is not necessary. Make sure that there is sufficient oil in the pain so that the wontons are oiled on the bottom, otherwise they will stick and tear apart when you remove. Brown gently.
SERVES: 20-25 wontons
NOTES: You can also drop them in boiling water and boil for about 3 minutes as well. Use a nice dipping sauce, such as Sesame Seed Sauce. Make sure they are dry if you wish to freeze them, and the best way would be to lay them out on a parchment sheet on a cookie sheet, and freeze and then bag them.
SOURCE: Recipe ingredients from Or Whatever You Do, method is mine.