Kittencal's Asian Pork Wonton Soup Dumplings
photo by ArtistsFoodPalette
- Ready In:
- 1⁄2 lb uncooked ground pork
- 1 large green onion, finely minced (can use more green onion if desired)
- 1⁄4 teaspoon ginger powder (or use 1 tablespoon fresh minced ginger)
- 1 tablespoon low sodium soy sauce (can use regular soy sauce and omit the 1/4 teaspoon salt)
- 1 teaspoon low sodium soy sauce
- 1 teaspoon rice vinegar
- 1⁄4 teaspoon sesame oil
- 2 small garlic cloves, minced (or use 1 large clove)
- 1⁄4 teaspoon seasoning salt (or use white salt)
- 1⁄4 teaspoon fresh ground pepper (can use more, use white or black pepper)
- 1⁄4 teaspoon cayenne pepper (optional or adjust to suit heat level)
- 1 teaspoon cornstarch
- wonton wrapper (you will need 35-40 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 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.
- Drop into lightly simmering broth (or water) for about 7 minutes then remove to a bowl using a slotted spoon.
- Return the dumplings to the soup bowl in the broth when serving.
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I have never made these, as they intimidated me! Hey, I'm not perfect, I'll admit it! But they were so easy! I forgot to count, but it made a lot! As susggested, I froze some. I added some water chestnuts, almost minced, to the ingredients just for that crunch. I made a simple chicken broth with the green onions,five-spice powder, soy sauce, and I added some slices of fennel which greatly kicked up the broth. These are fabulous! Made for Chef's Pick at KK.
These were AWESOME! I made the entire batch and, rather than make soup, deep fried a dozen. Then I spread the rest on a cookie sheet and froze them until firm and packed them in batches of a dozen in bags. They're great to whip out and deep fry for a quick and easy nosh, rather than in a soup. No thawing required. Thanks!
I didn't want to give this 5 stars but decided to because they don't go up to 10!!!! This was really terrific and I am on my second bowl. I used fresh ginger and regular soy sauce and the wontons are fabulous. I used about 2 teaspoons in each one and made 35. Also, I used Knorr wonton broth (not too much - it's fishy) and chicken broth to cook them in and even though they are bigger, they were cooked perfectly after 7 minutes. Thanks yet again for another great recipe!