Prep 10 mins
Cook 15 mins
When I checked under Chinese recipes, there wasn't a single recipe listed, so I thought I should share one of the better sounding ones I have collected. The original came from the Ultimate Chinese cookbook.
- 14 ounces ground pork, precooked
- 2 chopped green onions
- 1 (1 3/4 ounce) can bamboo shoots, drained,rinsed,and chopped
- 1 tablespoon light soy sauce
- 1 tablespoon sherry wine
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 1 egg white, lightly beaten
- 4 1⁄2 teaspoons cornstarch
- 24 wonton skins
- Combine pork, onions, bamboo shoots, soy sauce, sherry, oil, sugar, and egg white in a large bowl.
- Add cornstarch to bowl, mixing until incorporated.
- Working with 1 wonton at a time, place 1 tsp of mixture in center of each wanton skin and lightly brush edges with water.
- Pinch edges of skins together.
- Place wantons inside steamer lined with a thin, damp towel.
- Cover and steam for 5 to 7 minute.
- Garnish with green onions and serve with soy sauce.
These were good. I used the ginger as suggested by someone else. I think it added more flavor to the mixture. Next time I think I am going to add more filler, for me it needed more filler with the meat. BUT that is a personal opinion. Will be making again!! Thanks for sharing.
This is an excellent recipe, I also use ground ginger 1/4 tsp.It is sometimes called gioza.The pork does not have to be precooked if you boil or steam it longer, the flavors blend quicker. You can make ahead, steam and freeze in double bags Then reheat in microwave. I cooked this in Japan.You may serve sweet & sour sauce as a dip also.