Ingredients
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1 scallion, finely minced
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1 tablespoon reduced sodium soy sauce
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1 tablespoon sesame oil
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1 teaspoon cornstarch
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1 teaspoon dry sherry
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1 garlic clove, minced
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1 (12 ounce) package wonton skins (about 48)
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1/4 cup red wine vinegar
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1/4 cup reduced sodium soy sauce
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1 tablespoon sesame oil
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1 scallion, thinly sliced
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1 teaspoon grated peeled gingerroot
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1/2 lb ground lean pork
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2 tablespoons sugar
Instructions
- Bring a large pot of water to a boil.
- In a small bowl, mix the dipping sauce ingredients, stirring until the sugar dissolves; set aside.
- In a medium bowl, mix the pork, scallions, soy sauce, sesame oil, cornstarch, sherry, gingerroot and garlic.
- Place the wonton skins on a work surface and cover them with a damp towel.
- Remove the wonton skins 1 at a time and place about 1 teaspoon filling in the center; do no overstuff or the wontons won't seal securely.
- Moisten the edges of the wontons with water. Bring 2 opposite corners to the center, pinching the points to seal, then bring remaining 2 corners to center, pinching the points to seal.
- Repeat with the remaining wonton skins and filling.
- Add the wontons in batches (if you add too many at once they may stick together) to the boiling water. Stir gently with a wooden spoon and bring back to a boil; boil 5 minutes. With a slotted spoon, transfer the wontons to a platter.
- Serve with a dipping sauce.