Pork Wontons Recipe
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Category: |
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Ingredients: |
Ingredients: ¾ pound ground pork
4 teaspoons soy sauce
1 teaspoon grated ginger
4 cloves garlic, minced
¾ pound leafy greens, such as napa cabbage, bok choy, or spinach, cooked and finely chopped
½ teaspoon sugar
1 tablespoon Chinese rice wine or sherry
¼ teaspoon ground white pepper
1 teaspoon sesame oil
1 package wonton wrappers, about 50 wrappers
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Directions: |
Directions:Mix all the ingredients for the filling in a bowl. Using your hands or a wooden spoon, vigorously stir the mixture around in the bowl and let sit for 1 hour to allow the flavors to sink in and the meat to bind.
Brush the edges of the wrappers with water and spoon 1 teaspoon of filling in the center of each. Fold the wrappers diagonally over the filling to form triangles; seal. Bring the two opposite corners of the triangle together; press to seal. Bring corners on the long side together to form the traditional shape. Transfer to the baking sheet and cover. Repeat.
To boil wontons, bring a pot of water to boil and cook the wonton for 3 to 4 minutes, until the skins are just beginning to turn translucent. Serve in soup or with dipping sauce. To pan-fry wontons, boil the wontons for 2 minutes. Bring a heavy skillet to medium heat and add a tablespoon of oil. Pan-fry on one or two sides. Refrain from moving the wontons around in the pan, to give the surface of the wontons a chance to brown.
To freeze, lay them in a single layer on a cookie sheet lined with parchment paper and freeze solid; then transfer to freezer bags and store for up to 4 months. To make soup, drop fresh or frozen wontons into simmering stock. |
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