Recipe by Mo-B
This recipe is adapted from a weight watchers recipe in the Take Out Tonight Cookbook. It is a little work, but my husband and I love the guilt-free home made chinese take-out!
Top Review by bjd4
Wonderful. I used one pound of ground pork instead of the tenderloin and also included both teaspoons of sesame oil in the mixture. Added salt and pepper to the mix and 70 wontons were born. Thanks for great recipe.
- 3⁄4 lb pork tenderloin, trimmed of all visible fat and chopped in a food processor
- 4 scallions, chopped
- 2 tablespoons cornstarch
- 1 garlic clove, minced
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil (dark)
- 1 teaspoon reduced sodium soy sauce
- 40 wonton wrappers (3 inch square)
Directions See How It's Made
- Combine the pork, scallions, cornstarch, garlic, hoisin sauce, 1 tsp of the sesame oil, and the soy sauce in a medium bowl; set aside.
- Arrange 6 wonton wrappers on a work surface. Place half a teaspoon of the pork mixture in the center of each wrapper. Moisten the edge of each wonton wrapper with water and pull one of the top corners diagonally over the filling to make a triangle. Press the edges firmly to seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water, and press togither. Place completed wontons on baking sheet lightly covered with cornstarch and cover with damp paper towels. Repeat with the remaining filling and wrappers, making a total of 40 wontons.
- Bring a large pot of water to a boil. Add the wontons, 20 at a time, to the pot; return to a boil, stirring occasionally. Cook until the wontons float to the top, about 1 minute. Remove with a slotted spoon and drain; toss the wontons with the remaining 1 teaspoon seasame oil to keep them from sticking together.