Wonton Dumplings
Equipment
- 1 large mixing bowl
- 1 Medium saucepan
- 1 slotted spoon
- 1 Baking sheet
- 1 damp cloth
- 1 Rolling Pin
Ingredients
- 200 grams ground pork
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger grated
- 2 cloves garlic minced
- 1 whole green onion finely chopped
- 1 whole egg lightly beaten
- 24 whole wonton wrappers
- 500 milliliters chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- In a large mixing bowl, combine ground pork, soy sauce, sesame oil, ginger, garlic, green onion, and egg.
- Lay out wonton wrappers and place a teaspoon of filling in the center of each wrapper.
- Moisten the edges of the wrapper with water and fold to seal, pressing out any air.
- Cover the filled wontons with a damp cloth to prevent drying.
- Heat chicken broth in a medium saucepan until simmering.
- Add wontons to the simmering broth and cook for 5 minutes or until they float to the top.
- Use a slotted spoon to transfer cooked wontons to a baking sheet to drain.
- Mix cornstarch and water in a small bowl, then add to the broth to thicken.
- Serve wontons hot with broth and garnish with additional chopped green onion if desired.
Notes
To ensure the wonton wrappers are sealed properly, press the edges firmly and avoid overfilling them. If you prefer a vegetarian version, substitute the ground pork with finely chopped mushrooms or tofu. Additionally, you can freeze any uncooked wontons for later use by placing them on a baking sheet in a single layer, freezing until solid, and then transferring to a freezer bag.
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