Cuisine: Chinese Course: Appetizer Serves: 25 Pairs with:

Chef Janet Cambell

Ingredients List:

6 ounces Ground Pork
1/4 cup Diced White Onion
2 tablespoons Minced Ginger
1 tablespoons Minced Garlic
4 tablespoons Diced Green Onions
1 tablespoons Soy Sauce
1/4 teaspoon Sesame oil
Pinch Salt and Pepper
12 Round wonton pot stickers wrappers
1 Egg whipped or make a slurry of 1 T Cornstarch with 1/4 cup water
1 teaspoon oil


1: In a medium bowl, add the pork, onions, ginger, garlic, green onions, soy sauce, sesame oil, salt and pepper. Mix together until thoroughly combined. In a medium stock pot, boil 2 quarts water or chicken broth.

2: Place 1 tablespoon of the mixture in the middle of a wrapper brush the edges of the wrapper with the beaten egg and fold in half. Repeat with the remaining wrappers.

3: Place wrappers in boiling water for 1 minute, remove and cool individually on cooling rack.

4: When ready to serve, heat sauté pan with 1 teaspoon oil and sauté on medium-high heat until the skin is browned. You can also deep fry wontons. If frozen microwave for 1 minute before deep frying.