Wontons (dumplings, potstickers) (updated 2/13/20)
about 50
1 pound ground pork
4 chopped green onions
1 clove garlic, minced
1/2 inch piece of ginger, minced
2 T soy sauce
1 T rice wine or dry sherry
1 tsp sesame oil
1 tsp kosher salt, or to taste
few tablespoons of water to bring filling together
Combine filling ingredients, stir in one direction until moist and combined. Refrigerate an hour or more for flavors to blend
Place a rounded teaspoon of filling just below the center of wonton wrapper. Roll up, leaving one inch unrolled at the top. Moisten right corner with water, bring right corner over left over the filling, press firmly to seal.
Shallow-frying: Heat 3 T oil in a wok or frying pan. Place the dumplings in rows in the oil and fry over a medium heat for 2-3 minutes, drain on paper towels.
Potstickers: Shallow fry, add 1 cup broth, cover, steam til done 8-10 minutes.
Steaming: Place the dumplings on a bed of lettuce leaves on the rack of a bamboo steamer and steam for 10-12 minutes on a high heat.
Poaching: Cook the dumplings in about 2/3 cup salted boiling water for 2 minutes. Remove from the heat, and leave the dumplings in the water for about 15 minutes.
Serve with Soy-Ginger Dipping Sauce