Wonton  or dumpling wrappers

Filling
1 pound finely ground pork
1 1/2  piece ginger grated or minced
2 to 3 cloves of garlic
4 chopped green onion
1/4 cup chopped cilantro
1 egg, beaten
2 teaspoons Shaoxing wine
2 teaspoons sesame oil
salt
white or black pepper
1/2 cup chicken stock

Make the Filling
Place ground pork in a bowl .  Add Shaoxing wine, grated ginger, garlic, cilantro, green onion, sesame oil, salt and pepper. Mix well using hands.  Fry small piece to test for seasoning.  Adjust to suit taste.   Mix in egg and chicken broth.
Filling Wontons
Moisten edge of dumpling/wonton wrapper with water.  Add a spoon of filling and fold, pleat  and seal. 
Place on parchment paper.  If not cooking same day, place tray in freezer and when frozen store in freezer containers.


Cooking Wontons
Bring a pot of salted water to a boil.   Cook  in batches.   Serve in wonton soup or in chili broth.

Wonton Soup
Chicken Broth (Preferably homemade)
garlic
julienne ginger
sliced  mushrooms
broccoli
baby bokchoy
chopped green onions
sesame oil (optional)
chili garlic paste (optional)

Heat chicken broth. Add garlic and ginger.
 Add broccoli spears, baby bokchoy and sliced mushrooms  and cook until done. Ladle soup into bowls.  Add cooked wonton dumplings, sprinkle with chopped green onion and serve.

Wontons in Chili Broth
2 to 3 cups cups chicken broth
1/8 cup peanut oil
julienne ginger
2 cloves garlic, minced
1  tablespoon chili paste
Chinese Black Vinegar
drizzle of Sesame oil
drizzle of chili oil
chopped green onion.
 Heat chicken broth
In a bowl, mix together peanut oil, ginger, garlic, chili paste, Chinese black vinegar, chili oil and sesame oil. Stir into hot Chicken broth.  Pour over cooked wontons and sprinkle with chopped green onions.

Inspired by Eating Club Vancouver