1-1/2 lbs ground pork
1 can water chestnuts, drained and chopped
1/2 lb mushrooms, chopped
2 or 3 cloves minced garlic
2 tablespoons finely minced/grated fresh ginger
2 or 3 minced green onion, white part only
1-1/2 teaspoons soy sauce
1 tablespoon rice wine or sake or rice wine vinegar
1-1/4 teaspoon sesame oil
1-1/4 teaspoon cornstarch
1 package (usually 60) wonton wrappers or gyoza skins
In mixing bowl chop up meat till fluffy
Add ingredients in order listed
Mix well
I like to use latex gloves and ‘mush’ it up good
Chill one hour
Place 1 teaspoon filling in center of wrapper
Dampen edges with wet finger and bring up diagonally pressing edges
together
You should have what looks like a ball with petals on top
Does not have to be perfectly sealed
Place on cornstarch covered cookie sheet as you go
Keep pre-filled wrappers covered with wet paper towel as you work, they dry out very quickly.
Heat a wok or deep fryer, add oil and heat to 350 Drop 9-10 wontons at a time in oil, turning gently until golden brown. Lift out with slotted spoon to paper towels.
To freeze before frying:
Freeze first on cookie sheet then transfer to freezer bags. Great to make ahead to have on hand for parties or can take from freezer a few at a time.