Prep 30 mins
Cook 20 mins
A sweet and spicy side dish or soup addition.
- 1 lb pork loin
- 2 scallions, finely chopped
- 8 water chestnuts, finely chopped
- 1 tablespoon fresh grated gingerroot
- 2 tablespoons hoisin sauce
- 2 tablespoons chili-garlic sauce
- 1 teaspoon Chinese five spice powder
- 48 wonton wrappers
- Finely chop the scallions, green and all, and water chestnuts and mix with the ginger.
- Put the sauces and the spice into a mixing bowl large enough to accept the pork as you grind it.
- Cube the pork and run it through the grinder with the coarse template, alternating meat and vegetables to mix it up.
- You could use store bought ground pork if you don’t mind the fat.
- Turn the mixture out on to a cutting board or other clean surface and thoroughly mix it with your hands.
- Messy but fun.
- Use the large end of a melon baller to place a dab of the mixture in the center of a won ton wrapper.
- Don’t overfill the wrapper or it will rupture when you cook it.
- Wipe each edge of the wrapper with a wet finger and fold the edges up over the mixture and pinch together to form a little bag.
- Alternatively, you can fold one corner over to the opposite corner and pinch the two edges together to form a triangle.
- Repeat until you run out of mixture.
- You should get about four dozen.
- Line a bamboo steamer with lettuce or banana leaves and place in a wok of boiling water. Steam for 20 minutes. Serve with a splash of soy sauce or float in a bowl of Hot and Sour Chicken Broth.