Categories: Asian
Ingredients
- 1/4 pound ground pork
- 1/4 cup minced water chestnuts
- 2 tablespoons thinly sliced green onion, plus extra for garnish
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly grated ginger
- 11/2 teaspoons cornstarch
- 1/4 teaspoon salt
- ⅛ teaspoon pepper
- About 30 wonton wrappers
- Teriyaki sauce, eel sauce, or soy sauce (for dipping)
Directions
- In a medium mixing bowl, use your hands the evenly combine the pork, water chestnuts, green onion, soy sauce, rice vinegar, sugar, ginger, cornstarch, salt, and pepper.
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Use a 2-inch circular cookie cutter to cut each wonton wrapper into a circle. (If you want to skip this step, fold your wontons into a triangle instead of a half circle in step #4.)
- Scoop 1 to 1½ teaspoons of the pork mixture onto the wonton circles (placing the filling to one side of the wonton, not in the center).
- Dip your finger tip in some water and run it around the edge of one wonton to moisten it. Fold the wonton edges together, over the filling, to create a half circle. Use your finger tips to seal the edges together. Repeat with the remaining wonton wrappers and filling – working with one dumpling at a time.
- Bring about 2-inches of water to a roaring simmer in a large pot. Place a vegetable steamer in the bottom of the pot, making sure the water is just below the bottom of the steamer.
- Place the dumplings side-by-side in the steamer, but not overlapping. Cover the pot and cook for 10 minutes.
- Uncover the pot and remove the dumplings to a serving plate. Repeat with remaining dumplings.
- Sprinkle the cooked dumplings with green onion and serve with your favorite dipping sauce.