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1 lb ground pork
1 tblsp soy sauce
1 tblsp finely chopped ginger
1 tsp chinese mustard
1/4 cup minced scallions
1 egg
Pepper to taste
red pepper sauce or cayenne to had some heat (optional)

Combine & refrigerate for 1/2 hour.

Fill the wantons or gyoza wrappers (for more of dumpling or potstickers).

deep fry, steam or boil until the pork is cooked. Then serve as is or add to soup, pan fry, etc....as appropriate.

This is my base recipe, add whatever you want to it, but keep ingredients finely chopped & don't overdo it....keep them simple.

For wontons (folded in the "bishops hat" method") it will take at least 30-45 minutes. If using the round gyoza wrappers and making thicker & larger dumplings, then 45-60 minutes.

I'd check one with a thermometer when after 30/45 minutes respectively and adjust accordingly. I'd want the internal temp to be at the high end of the safe range for pork, so 165-170 would be the done range.

Use your best judgement....the higher proportion of meat will require a longer cook time.....if you put lots of other ingredients into the filling, it will cook faster.

I also like to do 50:50 mix of pork & tofu, espcially for soup as they cook quickly right in the broth.

For an alternative seasoning, try chinese 5 spice powder.

How about sausage Wontons? They are yummy! Do you have a mini-muffin pan? (The pampered chef kind)

Pre-heat oven to 350

1 package Jimmy Dean Sausage cooked, then mix in
1 cup shredded cheddar cheese and
1/2 cup prepared Ranch Dressing and
1/4 cup chopped green onions.

Put the wrapper in each mini-muffin cup and press it in to make a cup, and then fill with a scoop of the sausage mixture. Pop 'em in the oven and bake till the edges of the wonton's are brown, and then pop them out onto a plate covered with a napkin (to soak up any grease), and enjoy!

They are so good, and really tasty! This is a recipe that I got from my sister-in-law: we don't measure the ingredients, we just eyeball it, and adjust for taste and texture....the measurements are really just a guide!

Here are two that I make (for 1 package of wrappers each)-

1 lb coarsely ground beef/pork mix
¼ lb chopped nira (Japanese leek)
½ lb firm tofu (coarse Korean style)
¼” piece ginger (microplaned)
2 large garlic cloves (microplaned)
1 T sugar
1/3 C soy sauce
¼ C sake
½ t salt
pepper

The other is kimchi- its super easy- the kimchi has pretty much all the flavoring you need.

1 lb coarsely ground beef/pork mix
2 large handfuls of squeezed kimchee, chopped (do not rinse)
¼ C sake
salt

For both recipes, stir/mix going in one direction only- this helps the meat fibers line up and make for a nicely textured filling.

Enjoy!

For your basic cream cheese wonton, things couldn't be simpler.

1 block cream cheese.
About 1 tablespoon white sugar.
A big squeeze from a lemon.

Mix it all together, and put it in the middle of some raw wonton wrappers. Just kinda squeeze the wrapper up around the cream cheese mixture, but there's no need to seal it up completely.

Fry them in your choice of oil for really only about 10 seconds. Wontons should be stiff, but still light in color when you remove them from the oil. Set them on a rack or some paper towels to dry off. They will turn a nice brown as the remaining oil finishes cooking them.

Add crab for an easy crab rangoon.

Steam time clarification:

The steam time for wontons is going to vary & is dependent upon 3 things:

1. The meat used.
2. Proportion of meat to other ingerdients
3. How much each wonton is stuffed with.

Add to this that different steamers maintain different temps (like an oven) and you end up with a very wide range of steam times.

I usually make pretty substantial wontons with pork & not a lot of other ingredients...or use round gyoza wrappers to make some hefty dumplings. In this case, I err on the side of caution & cook them for a longer amount of time....which may be excessive...

The main thing is to take one out & test...once you have your method, equipment & recipe calibrated, you can use that time.