Classic Chinese Wontons

• 6 oz (175g) ground pork
• 2 scallions, white and green parts, finely chopped
• 4 oz (115g) shiitake mushrooms, stemmed and finely chopped
• 1/2 in (1cm) piece fresh ginger, peeled and shredded
• 1/2 tsp Asian sesame oil
• 1 tbsp chopped cilantro
• 1 tbsp soy sauce
• Freshly ground pepper
• 1 large egg, beaten
• 20 wonton wrappers
• Cornstarch, for the baking sheet
• Lettuce or napa cabbage
• Steamer, bamboo preferred
• A wire rack

1. Mix the pork, scallions, mushrooms, ginger, sesame oil, cilantro, soy sauce, and pepper.
2. Spoon a teaspoon of the pork mixture into the center of a wrapper.
3. Brush the edges lightly with egg, fold the wrapper in half, and crimp the edges to seal.
4. Transfer to a cornstarch-dusted baking sheet.
5. Fill a large saucepan about onefourth full of water and bring to a boil.
6. Line a steamer with lettuce and add the wontons.
7. Place the steamer on a rack so it sits above the water.
8. Cover and steam the dumplings for 10 minutes or until cooked through.
9. Serve at once.
10. Variation
11. Wonton Soup
12. Instead of steaming the wontons, cook them in a rich chicken broth, along with such vegetables as sliced bok choy, baby corn, or chopped Chinese broccoli.
13. Simmer 10 minutes or until wontons are cooked.

ground pork, scallions, shiitake mushrooms, fresh ginger, sesame oil, cilantro, soy sauce, freshly ground pepper, egg, wonton wrappers, cornstarch, cabbage, steamer, wire rack

Taken from www.cookstr.com/recipes/classic-chinese-wontons (may not work)