Kittencal'S Asian Pork Wonton Soup Dumplings

• 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)

1. In a bowl using clean hands mix together all ingredients (except the wrappers).
2. Cover and refrigerate for at least 6 hours or up to 48 hours.
3. Place 1 wonton wrapper flour-side up with one point of the wrapper facing you.
4. Place a heaping 1 teaspoon of pork filling in the center.
5. 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.
6. 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).
7. Repeat with remaining pork mixture.
8. Place on a jelly-roll sheet or large plate/plates.
9. Cover with plastic wrap until ready to use.
10. Drop into lightly simmering broth (or water) for about 7 minutes then remove to a bowl using a slotted spoon.
11. Return the dumplings to the soup bowl in the broth when serving.

ground pork, green onion, ginger powder, soy sauce, soy sauce, rice vinegar, sesame oil, garlic, salt, fresh ground pepper, cayenne pepper, cornstarch, wonton wrapper

Taken from www.food.com/recipe/kittencals-asian-pork-wonton-soup-dumplings-358563 (may not work)