KITTENCAL'S ASIAN PORK WONTON SOUP DUMPLINGS

Kittencal's Asian Pork Wonton Soup Dumplings image

Since everyone has their own favorite recipe for wonton soup I am only posting the dumpling recipe but don't just use these for wonton soup these can be cooked in any flavored broth that you wish, or the cooked dumplings may be served on the side with gravy from a stew just make certain that you cook them first in boiling water --- I usually get about 35-40 dumplings, use as many as desired and freeze the rest to use another time, just drop from the frozen state into simmering broth --- I make mine in "nurse's hat" shapes you may make them into whatever shape you like, I also like to add in some cayenne pepper for heat ---these are just as good if not better than any Asian restaurant, they are very easy to make, very addicting and you will be making them all the time!

Provided by Kittencalrecipezazz

Categories Meat

Time 52m

Yield 35 serving(s)

Number Of Ingredients 13

Ingredients

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)

Steps:

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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