One of the great things about winter, and as far as I am concerned there are not too many great things about it, is time spent indoors which equates to time spent in the kitchen. One of the things I love to make is wontons. They are so simple to make, albeit a bit time consuming. So when I make a batch, I make a large batch as they freeze well. They are perfect lightly fried and served with dipping sauce as an appetizer or tossed into some chicken broth for a quick week night meal. I buy the wonton skins, perhaps that is cheating, but they are way better than the wonton skins I have tried to make.
PORK FILLED WONTONS
1.5 pounds ground pork
12 water chestnuts finely chopped
1/2 cup of green onions finely chopped
2 tbsp. soy sauce
1.5 tsp. freshly grated ginger root
1 tsp. salt
2 cloves garlic finely chopped
2 tsp. cornstarch
Mix all of the above filling ingredients.
1 16oz. pkg. wonton skins
Place 1/2 teaspoon filling in the center of a wonton square.
Moisten the edges and fold over creating a triangle then fold the moisten the corners and fold in and overlap as shown in the picture.
At the point, I place them on a cookie sheet and freeze them. Once they are frozen I place them in ziploc bags and put them back in the freezer.
If you want to eat them right away you can steam them, fry them, or place them in boiling broth.
When I am serving them as appetizer I whip up a dipping sauce of soy sauce, garlic, ginger, honey, and chopped scallions.
As I said, they are time consuming, but put on some classic rock and all that stuffing and folding will be over quickly.