Pork Wontons

• 3/4 lb pork tenderloin, trimmed of all visible fat and chopped in a food processor
• 4 scallions, chopped
• 2 tablespoons cornstarch
• 1 garlic clove, minced
• 1 tablespoon hoisin sauce
• 2 teaspoons sesame oil (dark)
• 1 teaspoon reduced sodium soy sauce
• 40 wonton wrappers (3 inch square)

1. Combine the pork, scallions, cornstarch, garlic, hoisin sauce, 1 tsp of the sesame oil, and the soy sauce in a medium bowl; set aside.
2. Arrange 6 wonton wrappers on a work surface. Place half a teaspoon of the pork mixture in the center of each wrapper. Moisten the edge of each wonton wrapper with water and pull one of the top corners diagonally over the filling to make a triangle. Press the edges firmly to seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water, and press togither. Place completed wontons on baking sheet lightly covered with cornstarch and cover with damp paper towels. Repeat with the remaining filling and wrappers, making a total of 40 wontons.
3. Bring a large pot of water to a boil. Add the wontons, 20 at a time, to the pot; return to a boil, stirring occasionally. Cook until the wontons float to the top, about 1 minute. Remove with a slotted spoon and drain; toss the wontons with the remaining 1 teaspoon seasame oil to keep them from sticking together.

pork tenderloin, scallions, cornstarch, garlic, hoisin sauce, sesame oil, soy sauce, wonton wrappers

Taken from www.food.com/recipe/pork-wontons-163026 (may not work)