Now, this is a recipe I fully expect everyone to have their own variation of, so please feel free to leave comments with what you put in it! I want to see what else is out there, though I adore this version I am willing to eventually try out other mixtures as well!
**This is not a quick’n’easy recipe as I normally post. This will take some time unless you are an expert wonton wrapper, in which case… lucky you. I did this on Sunday.
- Ground pork
- Scallions (chopped)
- Shiitake mushrooms (chopped)
- Water chestnuts (minced) (I used about a half a can for a pound of meat- use more or less to taste)
- Soy sauce
- Sesame oil
- Wonton wrappers
Place ingredients (except wonton wrappers!) in large bowl. Mix thoroughly (I used my hands, although I’m sure you can use a spoon if you want). Try to evenly distribute the ingredients throughout- you don’t want to eat one wonton that’s full of pork and then another that’s all water chestnuts. That wouldn’t be too tasty.
Please note here that you can definitely use any combination of ingredients as you choose. I choose to use something similar (or the same, I’m not sure as I didn’t check with my mother) to what I grew up on; I like the earthy saltiness of the shiitakes, the crunch of the water chestnuts, and the fresh green taste of the scallions. I know other people who don’t like these ingredients and have found their own preferred mix- play around with it and have fun!
Tip: if you find you’ve added too much liquid, a teaspoon or so of cornstarch should take care of that problem.
I didn’t manage to take pictures of the actual wrapping process, as I was doing the wrapping (although my b. actually helped me wrap, so it took half the time it would have otherwise! thank you b), but here’s as clear of an explanation as I can give you (and I’m sure you can find videos and how-to’s all over the internet!):
Take a small amount (about 3/4 of a teaspoon) of filling and place in middle of wrapper. Dip on finger tip in a beaten egg and line two edges; fold over and press to seal. Make sure there is no air in the wonton and that the seal is tight, or it may burst while cooking! Fold into any shape you like, I did triangles, my b. did purses.
When you’re ready, heat a pot of chicken stock or water or whatever (I used chicken broth) to boiling. Drop in a few wontons at a time; they’re ready when they float to the top and the skin becomes slightly translucent over the meat. Yummy!