Ingredients
- Wonton filling:
- 2 pkgs wonton skins
- 1 pound ground pork
- 1 small can water chestnuts, (finely minced)
- 1/2 medium yellow onion, (finely diced)
- 2 stalks green onion, (finely minced)
- 2 Tbsp soy sauce
- dash pepper
- 1/4 tsp garlic powder
- 1 Tbsp. sesame oil
- 1 tsp cornstarch
- 1 Tbsp sake or dry sherry
Preparation
Step 1
Saute meat in small amount of oil until browned & crumbly. Strain excess grease. Add diced water chestnuts and yellow onion; season w/ soy sauce, garlic powder & pepper, & cook for 1 to 2 minutes. Stir in cornstarch dissolved in sake, add green onion & cook for 1 minute. COOL.
Wrap a teaspoon full in a wonton skin, folding diagonally & sealing edges w/ a dab of water or beaten egg white.
Lay a damp kitchen towel over wontons as you assemble them.
For an appetizer:
Deep fry until golden, or steam for about 5 minutes. Serve w/ your favorite dipping sauce.
For Wonton Soup:
Gently drop wontons into simmering rich chicken stock & cook for 3 - 5 minutes. Season broth w/ 1/2 tsp sesame oil, & a dash of rice vinegar,optional. Add some slivered green onions for garnish.