Chef Janet Cambell
|1/4||cup||Diced White Onion|
|4||tablespoons||Diced Green Onions|
|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.: 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.