jerzeegirl, I've only made chicken wontons, not pork. It certainly sounds good, though, and I've got several rolls of ground pork in the freezer from that pig we bought last winter...

Annie

I found a recipe on line and I will let you know if it's good. Looks pretty simple.

Thanks, I'd like something new to use up that ground pork. I always just get it ground and make my own sausage if I want some, but I'm not a huge fan of sausage and I do add it to beef for meatloaf/meatballs, but it's still a lot of ground pork to use up.

Annie

Here's a recipe I have for gyoza, which could be slightly modified into won ton:

Gyoza

2 minced green onions
2 tsp minced ginger
2-3 cloves minced garlic
2 tbsp minced basil (optional)
1 tbsp black rice vinegar
1 tbsp soy sauce
1 tsp chili paste
1 tbsp corn starch
1 egg, lightly beaten
1/2 cup chopped spinach
2-3 finely chopped mushrooms
1/2 pound ground turkey (or pork)
one package dim sum wrappers (about 24-30)
grape seed oil, for sautéing

Dipping Sauce:
1/4 cup soy sauce
2 tbsp sesame oil

If you want to use a mini food processor, you can put the onions, ginger, garlic, basil, vinegar, soy sauce, chili paste, and cornstarch in it a process until everything is sufficiently minced. Otherwise, do the mincing by hand, and then stir together with the rest of the ingredients, except the wrappers and grape seed oil.
Fill the wrappers with about a tablespoon of the mixture and moisten one edge so that you can make a seal when you fold it over. Be sure the press out all air before sealing. When all are filled, sauté for 2-3 minutes on each side at high heat in the grape seed oil in a large sauté pan that has a good cover. When browned on both sides, add a tablespoon or two of water, cover, and reduce heat to simmer. Allow to simmer for 10-15 minutes, or until done. Cooking time will depend on how big they are.
Mix the soy sauce and sesame oil in a small shallow bowl for dipping.

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The filling in this recipe could be used for won tons. I use ground turkey instead of pork because Kevin will not eat pork, but ground dark turkey meat works as well as pork. If I were making it just for myself, I would use ground pork.

Thank you Lars. I will try your recipe next time. I made wontons last night from a recipe I found on line but I won't post it because although the wontons were fine, they were not special. The problem is that they were rather bland - which I understand is a taste that people probably like in wontons, but I just like a little more zip. Yours appears to have the "zip" that I need!

Lars, are dim sum wrappers the same as wonton wrappers?

Annie

I don't make them, but I am a wonton soup snob. ;) One of the most important things in a chicken wonton is salt. The good ones usually have a lot more salt than I'd ordinarily use. It's also important to keep the chicken moist. It sounds odd, but sometimes the chicken itself is dry when the wonton have been soaking in the broth. Personally, I like a little crunch, like quarter inch green onion greens, bits of water chestnut, etc. Not so crunching that it spoils the slurpiness, but enough so it's not all soft mush.

Good luck finding your good recipe.

Dim sum wrappers are the same as wonton wrappers, and when I buy them, I buy wonton wrappers. I tend to make dim sum more often than wonton, however.

My recipe:

1/2 lb ground pork

1/2 lb cooked shrimp, or use all pork

1/2 cup chopped water chestnuts

1 tbsp soy sauce

1/8 tsp. Ground pepper

1 tsp. Minced ginger

2 green onions finely chopped

2 tsp. Dry sherry

1 egg, used to seal wrappers

Can be used for soup or deep fried as an appe.

This is the one I use. It is actually a recipe from Sue (cookingrv). I've copied Lars too...looks good.

Shu Mai , Wontons, or pot stickers

(Makes about 60)

Dipping Sauce

1/4 Cup 'Light' soy sauce

1/4 Cup Water

1/4 Cup Rice vinegar (Kikkoman

2 Large Garlic cloves -, Minced

1 Tsp Ginger root - or, Grated

Dumplings

1 Pkg thin wonton wrappers

2 Lb pork Ground

8 Greens (scallions), Onion

1 tsp minced garlic, Chopped

1 tbsp grated ginger

2 1/2 Tbl Cornstarch

2 1/2 Tbl 'Light' soy sauce

2 1/2 Tbl Sesame oil

5 Cup Napa cabbage, chopped fine or bamboo shoots

optional finely chopped mushrooms

For the actual broth I use boxed chicken broth and chopped baby bok choy

Square or round, they are handy for so many things. Also freeze well before or after filling. I've used the squares for individual lasagna and both shapes for ravioli...spinach, ricotta, parm, basil leaf, sometimes chopped sun dried tomato, olives. It is basically fresh pasta sheets and very easy work with.

Pork for gyoza, shrimp for shumai. I have never used both together and never chicken. (a personal unjustified 'ick' factor using raw chicken or turkey ground). When I see 1 tsp fresh ginger I up it to 1 Tbsp. Love ginger.

Nice strong homemade vegetable stock w/white miso, Garlic chips, bonito flake, crushed nori flake to the table. Growing baby bok choy on the kitchen deck harvesting now so that would be a good addition to the broth.

Made ravioli, gyoza, shumai, in my first apartment 40yrs ago. Must have been in a magazine. Much thinner than America-Italian store bought ravioli, and the packaged 'pot stickers'. I have a small lobster tail in the freezer for a fish chowder but might just use it for ravioli.

Wow! Thank you all. I am going to try them all! I never get tired of wonton soup.

Just thought of another question. Where do you all get your "light" soy sauce? Forever, I thought they were talking about "light" as in calories, but now I realize it's "light" as in color. I have not seem it in a supermarket yet.

It's also less salty.

Mine is light as in low sodium......the color is the same as regular

Pic I just came across form April 16th.

Quick mid week meal. No rules. We make what we like. And what we have on hand.

Straight from the freezer dumplings, miso broth and greens, bowls in the oven heating up...20 minutes later....does not need to be complicated. Or stick by the 'recipe' as written....

Yes, lite soy sauce usually means light sodium, though some are also lighter in color. I don't know if they do that so you can see the difference or what. I get it in the regular supermarket, though some Asian grocers do carry it. If your stores don't have it, I'm sure Amazon must.

You don't need salty light or dark soy sauce to make a broth for your Asian dumplings. Or in the filling. 'Low sodium' is shockingly salty. Use flavors from herbs, ginger, shallots, ....