Easy to make but just aa little time consuming.
The Wontons can be served in Wonton Soup, Chili Oil or served with a dipping sauce.
Wonton or dumpling wrappers
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
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.
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.
Bring a pot of salted water to a boil. Cook in batches. Serve in wonton soup or in chili broth.
Chicken Broth (Preferably homemade)
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
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