For an appetizer exchange party last weekend, I decided to make a batch of homemade pork wontons. This is a great recipe because you can use them in chicken broth with soy sauce for a wonton soup, or you can deep fry them as serve with a spicy peanut sauce or sweet and sour sauce. Perfect for the freezer for when that unexpected guest shows up for the Holidays.
This recipe is for 100 wontons
- 2 lbs of ground pork (I always wait until it comes on sale….$3/lb 🙂 )
- 3 tbsp of grated fresh ginger
- 3 cloves of garlic, minced
- 2 eggs
- 1 tsp sesame oil
- 2 tbsp of soy sauce
- Salt and pepper to taste
- 3/4 cups of shredded bok choy leaves
- 4 packages of wonton wrappers. They usually come in packs of 25.
In a large bowl add ground pork and chop up with a fork. Add two beaten eggs and stir. Add sesame oil, soy sauce and salt and pepper.
I like the surprise of biting into a chunk of ginger or garlic, so I just chop mine up finely with a knife, but if you prefer a less dramatic wonton, you can grate them. Add them to the pork mixture.
Shred bok choy leaves thinly and add. I do not use the white part because it is quite crunchy, but this is a personal preference. Throw in the bowl and give it a good mix, making sure it is the consistency of a pork paste (I know, that sounds awful, and let me assure you, it doesn’t look that great either, but the results are amazing!)
Next is the tricky part. Wrapping the wontons. There are different ways of doing this, so your best bet is youtube the process. I am not very good at it and they all sort of look like little envelopes.
Try this link here: http://youtu.be/nWIVfA9uteY
A couple of tricks – Make sure the wrappers stay moist and work as fast as you can!
After I wrap them, I place them on a tray covered with wax paper. When they are all done, I just pop the tray in the freezer until they are frozen, then put them in a freezer bag. They are good like that for at least three months. Maybe longer, but they never last in my house that long!