Tuesday, May 5, 2009

Pork Wontons


1 lb ground pork
1 small can of water chestnuts finely chopped
1 bunch scallions chopped
1 tbsp finely chopped ginger
1 tbsp white pepper
1/8 to 1/4 cup white wine
1 tsp sesame oil
2 tsp soy sauce
1 tsp fish sauce
Pack of 60 wonton wrappers
Good chicken stock
1 small bowl of water
(you can also add chopped up shrimp)

In a large bowl combine all ingredients and mix well

With chopsticks or a small spoon if it is easier for you, place a small amount of the meat mixture in the center of wonton wrapper.

Dip your finger into the bowl of water and run finger along two sides of wonton wrapper. This will allow the wonton to stick together and stay closed when you boil them. Try and make sure you have a clean seal all around with not pork breaking the seal. If this keeps happening you may be using too much meat mixture.

Fold wonton over onto itself, connecting the wet sides to the dry sides, forming a triangle.
Again make sure you seal is clean, and make sure that it is completely sealed all the way around.

Take the two 45 degree points of the wonton and bring together. Wet this with your fingers also to make them stick.

The finished product should look like this.
Does the Pope wear a funny hat?
When you are assembling these, to keep them from sticking together place them on a tray or plate, and do not let them touch.

Cook in some good chicken stock. I just made my own and it is freaking delicious. You should try making your own. They cook pretty quickly and only need to be cooked at a gentle boil, not rolling and not a low simmer.
The wontons are done when they float to the top.
These freeze well also, but freeze them on the tray, not touching. Once they are frozen you can dump them into a freezer bag. No need to thaw them before cooking, just dump them into the hot chicken stock.


1 comment: