Wontons!

Continuing on my Chinese cooking streak, it's time for wontons!

- 1 lb pork
- 2 tbsp soy sauce
- 2 tbsp cooking wine (Shaoxing)
- 1 tbsp vegetable oil of your choice (I used grapeseed, sunflower would work as well)
- 1 tsp minced ginger
- 1 tbsp scallions
- 1 head bok choy (大白菜)
- Salt, to taste
- 1 mushroom of your choice (optional)
- 1 package of wonton wrappers


Assembling

  1. Add soy sauce, cooking wine, minced ginger and scallions to the pork and let sit for a few minutes to a half hour. Waft the smell to you to determine whether you need more soy sauce or more cooking wine.
  2. Cut the bok choy into thin slices across the leaves. Sprinkle salt over it and use your hands to squeeze excess water out with the salt. Let sit for a minute.
  3. Stir the meat in a circular direction, keeping track of the direction. You want to stir in the same direction the whole time. Add water up to about a tablespoon and stir until it is more malleable. Add vegetable oil and continue stirring for another 30 seconds.
  4. Add mushrooms, bok choy, and salt. Stir until just incorporated, and the fill is done!
Prep!

Prep!

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Wrapping

  1. To wrap, place an overflowing tablespoon amount onto the wonton wrapper. Place water on 2 adjacent sides of the wrapper.
  2. Take the corner between the two wet sides and fold to the opposite corner, so that it makes a triangle. Press the edges together.
  3. Take the two corners of the long edge and fold so that they overlap.
  4. TA DA! You have a wonton.
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Cooking

  1. To cook the wontons, heat water until boiling. Place the wontons in the boiling water. Make sure they don't stick to the bottom of the pan.
  2. When the wontons rise, they are ready to eat.
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Freezing

  1. To keep the wontons fresh, first freeze on a plate where none of the wontons are touching. After they have frozen, roughly a few hours to overnight, they can be placed in a bag together.
Freeze on plastic wrap for easy removal.

Freeze on plastic wrap for easy removal.