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These freeze wonderful, just drop into simmering soup from frozen state, I make these in “nurses hat” shapes but you can make them in any shape you like, these are just as good if not better than any Asian restaurant, once you make them you will always make them!
Plan ahead the filling mixture needs to chill for at least 6 hours the longer the better!
Yield about 35-40 dumplings
1/2 pound ground pork (uncooked)
1 large green onion finely chopped
1/4 teaspoon ground ginger powder (or use 1 tablespoon fresh minced ginger)
1 tablespoon plus 1 teaspoon low sodium soy sauce
1 teaspoon rice vinegar
1/4 teaspoon sesame oil
1 large garlic clove, minced
1/2 teaspoon salt (reduce to 1/4 teaspoon is using regular soy sauce)
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper (optional)
1 teaspoon cornstarch
35-40 wonton wrappers
In a bowl using clean hands mix together all ingredients (except the wrappers).
Cover and refrigerate for at least 6 hours or up to 48 hours
Place 1 wonton wrapper flour-side up with one point of the wrapper facing you.
Place a semi-heaping 1 teaspoon of pork filling in the center.
Moisten all the edges of the wrapper with a wet finger tip, then fold the wrapper sealing all sides together over the filling into a triangle shape, making certain that all edges are sealed tightly.
Take the two long points (wetting the outside edge of 1 point then connect and seal the two points together (this will look similar to a nurse’s cap).
Repeat with remaining pork mixture.
Place on a jelly-roll sheet or large plate/plates.
Cover with plastic wrap until ready to use (at this point you may freeze until firm then place into freezer bags until ready to use, no need to that just drop into simmering soup from frozen state)
Drop into lightly simmering broth for about 7 minutes then remove to a bowl using a slotted spoon then add in the broth.
You will also find this recipe on Recipezazz.com