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
- 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.
- 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.
- 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.
- Add mushrooms, bok choy, and salt. Stir until just incorporated, and the fill is done!
- To wrap, place an overflowing tablespoon amount onto the wonton wrapper. Place water on 2 adjacent sides of the wrapper.
- Take the corner between the two wet sides and fold to the opposite corner, so that it makes a triangle. Press the edges together.
- Take the two corners of the long edge and fold so that they overlap.
- TA DA! You have a wonton.
- 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.
- When the wontons rise, they are ready to eat.
- 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.