Vegetable and Pork Wontons in Spicy Oil

• 1/4 pound tender leafy greens, such as mustard greens, baby bok choy, or spinach
• 2 ounces ground pork, fattier kind preferred, coarsely chopped to loosen
• 3/4 teaspoon minced fresh ginger
• 1 small scallion (white and green parts), finely chopped
• Generous 1/8 teaspoon salt
• 1 pinch of white pepper
• Scant 1/4 teaspoon sugar
• 1 tablespoon plus 1 1/4 teaspoons light (regular) soy sauce
• Scant 1 teaspoon Shaoxing rice wine or dry sherry
• Scant 1 teaspoon sesame oil, plus more for sauce
• 24 small square wonton skins (page 64)
• 1 to 2 tablespoons chile oil (page 216)
• 2 tablespoons canola oil
• 1 small clove garlic, minced and crushed into a paste
• 3 to 4 sprigs cilantro, coarsely chopped

1. Fill a saucepan with water and bring to a boil.
2. Add the leafy greens and blanch for about 1 minute, or until tender.
3. Drain immediately, rinse with cold water, and drain well.
4. Finely chop and then put in a kitchen towel and squeeze to remove excess moisture.
5. You should have about 1/4 firmly packed cup.
6. Combine the chopped greens, pork, ginger, and scallion in a bowl.
7. Use a fork to stir and lightly mash the ingredients together.
8. In another bowl, combine the salt, pepper, sugar, the 1 1/4 teaspoons soy sauce, the rice wine, and sesame oil, stirring well.
9. Pour over the vegetable and meat mixture, and vigorously stir to create a compact mixture.
10. Cover the filling with plastic wrap and set aside for 30 minutes, or refrigerate overnight, returning it to room temperature before assembling the wontons.
11. You should have about 1/2 cup.
12. Before assembling the wontons, line a baking sheet with parchment paper and lightly dust with cornstarch.
13. Fill each wonton skin with about 1 teaspoon of the filling, creating triangles, flower buds, or nurses caps (see pages 66 to 67).
14. As you work, put the finished wontons on the prepared baking sheet.
15. When all are made, loosely cover with plastic wrap or a dry kitchen towel to prevent drying.
16. To cook the wontons, half-fill a large pot with water and bring to a boil over high heat.
17. Add all the wontons to the boiling water, gently dropping them in one at a time.
18. Use a wooden spoon to nudge them apart and prevent sticking.
19. Return the water to a gentle boil and then lower the heat to medium to maintain it.
20. After the wontons have floated to the top, let them cook for another 3 minutes, or until they are translucent.
21. While the wontons cook, combine the remaining 1 tablespoon soy sauce, the chile oil, canola oil, and garlic on a serving plate or shallow bowl.
22. Taste and make any flavor adjustments.
23. Add a touch of sesame oil for extra nutty goodness.
24. Set near the stove.
25. Use a slotted spoon or skimmer to scoop up the wontons, pausing above the pot to allow excess water to drip back down.
26. Put the wontons in the dish with the sauce and toss gently to coat.
27. Sprinkle with chopped cilantro and serve immediately.
28. To impress your friends with your dumpling prowessand to share your skills with thembuild a dinner party around dumplings.
29. Have a lively, hands-on gathering where guests participate in assembling and cooking the dumplings.
30. Select a theme, such as dumplings made with basic dumpling dough (page 64) or thin skins (page 22).
31. Prepare the filling(s) and dough in advance.
32. Ditto for any broths involved.
33. After your guests arrive, divide them to tackle different tasks, such as rolling out the wrappers, assembling dumplings, and making dipping sauces or chutneys.
34. Use several cooking methods (boiling, panfrying, steaming, deep-frying, and/or baking) to efficiently use your stove and to offer a varied experience and meal.
35. To whet your guests appetites, serve a few premade dumplings, such as empanadas (page 125) or karipap (curry puffs, page 129), as snacks.
36. Finish with a sweet dumpling that youve prepared or one that resulted from the group activity.
37. For a more formal affair with no guest participation, make dumplings in advance to the extent that the recipe allows.
38. Some dumplings can be assembled and kept refrigerated.
39. Others freeze beautifully either raw or cooked.
40. Many can be precooked and then reheated.
41. Check individual recipes for tips on advance preparation and reheating.
42. Do not make all your dumplings fresh on the day of the event; this will only make you grumpy.

choy, ground pork, fresh ginger, scallion, generous, white pepper, sugar, light, rice wine, sesame oil, chile oil, canola oil, clove garlic, cilantro

Taken from www.epicurious.com/recipes/food/views/vegetable-and-pork-wontons-in-spicy-oil-379760 (may not work)