Seriously Asian: Big Wontons Recipe

• 1 pack wonton wrappers, about 50 wrappers
• 1/3 pound of fatty ground pork
• 1 teaspoon grated ginger
• 1 bunch chives, minced, about 2 cups
• 1/3 pound leafy greens, such as napa, bok choy, or spinach, minced
• 3/4 teaspoon salt, or to taste
• 1/3 teaspoon sugar
• 1 tablespoon rice wine or vermouth
• 1/4 teaspoon ground white pepper
• 1 egg

1. Mix all the ingredients for the filling in a bowl. Using your hands or a wooden spoon, vigorously stir the mixture around in the bowl and let sit for 1 hour to allow the flavors to sink in and the meat to bind.
2. Fill each wonton wrapper with about a 1 teaspoon of the filling. Leftover filling may be frozen and put to use in more wontons, or stir-fried.
3. To boil wontons, bring a pot of water to boil and cook the wonton for 3 to 4 minutes, until the skins are just beginning to turn translucent. Serve in soup or with dipping sauce. To pan-fry wontons, boil the wontons for 2 minutes. Bring a heavy skillet to medium heat and add a tablespoon of oil. Pan-fry on one or two sides. Refrain from moving the wontons around in the pan, so as to give the surface of the wontons a chance to brown.

pack wonton wrappers, ground pork, ginger, chives, leafy greens, salt, sugar, rice wine, ground white pepper, egg

Taken from www.seriouseats.com/recipes/2010/06/seriously-asian-big-wontons-pork-and-chive-recipe.html (may not work)