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Name: Wonton Dumplings
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 pound fresh ground lean pork or beef; 2 tablespoons light soy sauce; 1 tablespoon chinese rice wine or dry sherry; 1/2 teaspoon Sugar; 2 Green onions chopped; 1 teaspoon Ginger freshly grated; 2 cloves Garlic crushed; 8 Water chestnuts chopped very coarsely; 1 teaspoon Sesame Oil; 1 Egg; 1 tablespoon Cornstarch; 1 pound fresh wonton wrappers from the Chinese market; 8 cups Chopped chinese bok choy or mustard green; Leftover sliced barbecued pork or roast side of pork

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INGREDIENTS

1 pound fresh ground lean pork or beef
2 tablespoons light soy sauce
1 tablespoon chinese rice wine or dry sherry
1/2 teaspoon Sugar
2 Green onions ; chopped
1 teaspoon Ginger ; freshly grated
2 cloves Garlic ; crushed
8 Water chestnuts ; chopped very coarsely
1 teaspoon Sesame Oil
1 Egg
1 tablespoon Cornstarch
1 pound fresh wonton wrappers from the Chinese market
8 cups Chopped chinese bok choy or mustard green
Leftover sliced barbecued pork ; or roast side of pork

Servings

INSTRUCTIONS

Bring the soup stock to a boiland drop in the wontons. Boil for about 10 mins uncovered, or until they float and look a bit wrinkled on the outside. Theynshould be tender but not mushy. Add the remaining ingredients to the pot, bring up to heat, and place in a serving bowl. Add the garnishes and serve.

VARIATION: You may wish to add some fresh shrimp, chopped, to the above filling. This is a classic form found in Hong Kong.

NOTES

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Wonton Dumplings

1 pound fresh ground lean pork or beef 
2 tablespoons light soy sauce 
1 tablespoon chinese rice wine or dry sherry 
1/2 teaspoon Sugar 
2  Green onions chopped
1 teaspoon Ginger freshly grated
2 cloves Garlic crushed
8   Water chestnuts chopped very coarsely
1 teaspoon Sesame Oil 
1  Egg 
1 tablespoon Cornstarch 
1 pound fresh wonton wrappers from the Chinese market 
8 cups Chopped chinese bok choy or mustard green  
  Leftover sliced barbecued pork  or roast side of pork

For the filling mix all together, and mix well! Place a teaspoon of the filling on each noodle and lightly moisten 2 joining edges of the noodle. Fold over on the wet edges, forming a triangle. Be sure to press out all the air so that there is a good seal on the noodle. Place the dumplings on waxed paper until all are filled. Do not stack them on top of one another.
Bring the soup stock to a boiland drop in the wontons. Boil for about 10 mins uncovered, or until they float and look a bit wrinkled on the outside. Theynshould be tender but not mushy. Add the remaining ingredients to the pot, bring up to heat, and place in a serving bowl. Add the garnishes and serve.
VARIATION: You may wish to add some fresh shrimp, chopped, to the above filling. This is a classic form found in Hong Kong.

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Nutrition

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Serving Size: 1 Serving (1044g)
Recipe Makes: 1 Servings

Calories: 140
Calories from Fat: 43 (31%)

Amt Per Serving		% DV

	Total Fat 4.7g	6 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 2g
Cholesterol 0mg		0 %
Sodium 1466.1mg		51 %
Potassium 241.4mg		6 %
Total Carbohydrate 18.4g		5 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 15.7g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 140

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