Soft Wontons with Spicy Sauce

     1 lb ground pork

     1 can water chestnuts, chopped

     1/4 c green onion, minced

     2 eggs

     2 tbsp shoyu

     1 tsp salt

     2 tsp sugar

     1 tsp sesame oil

     won ton wrappers (3 trays of Chun Wah Kam or 2 pkgs of Twin Dragon brand)


Combine all ingredients except for wrappers.  Wrap 2 tsp of filling in each wrapper by encasing filling in a rectangle shape (wet edges of wrapper) then overlap lower left and right corners, forming a diamond shape.  Bring a large pot of water to a boil.  Add 6 wonton and cook for 4 minutes.  Wonton will float when cooked.  Remove with a slotted spoon (shake off excess water) and place in large serving dish.


Spicy Sauce

     

     1 tbsp minced garlic

     1 tsp minced ginger

     2 tbsp shoyu

     1/2 tbsp sugar

     1 tbsp chili oil

     2 tsp black vinegar (original recipe said may substitute with balsamic)

     green onion, minced


Combine all ingredients except for green onion.  Pour evenly over cooked wonton.  Sprinkle green onion before serving.

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