Oh man, I am happy I can eat these again! Whether they are filled with beef, pork, veggies, or cream cheese they are sure to be a hit! I took the easy way out and did not make the wrappers, but I don’t feel guilty, because they took enough time as it was! Many hands definitely makes light work with this dish! It’s fun to fill and fold them together and eat them as they are fried for a nice casual weekend dinner!
This weekend we filled ours with treasures from the Coventry Farmer’s Market! Fresh ground pork and lacinato kale (it’s less furry than regular kale and has long flat leaves)
Start by separating the leafy green part from the tough ribbing. They would probably be fine if you cooked them, but they are a bit too tough for the inside of a wonton!
Then you can peel the garlic and just roughly chop the onion. You are going to throw everything into the cuisinart anyway so no need to chop finely!
Throw the vegetables, spices, and soy sauce into the food processor and pulse it into large chunks. If it is too fine there won’t be a lot of texture inside.
This was a little too fine for my taste, but there was no going back!!
Now mix in the pork, scallions, and an egg.
Get everything all smooshed together!
Now it is time to dominate filling these babies. Put a little dish of water on the side for wetting the edges of the wrappers. If you live in a dry area, make sure to use a damp cloth to cover the opened wrappers while you are working so they don’t crack on you! If you live in wet CT, like me, you should be good!
Grab one of the wrappers and fill with a dollop of the filling, don’t make it too full or it won’t seal properly.
Wet two adjoining sides by dipping your finger or a small pastry brush in the water.
Join the opposite corners together and press the edges firmly together.
Lookin’ real cute. Now pull the two opposite corners together and pinch them to make this little pocket.
Now keep going!!!!
When you have a plate full ready, heat some oil in a heavy bottomed pan. You need a good amount, enough to cover at least half of the wonton. You’ll know it’s hot when you throw one in and it sizzles real good. About medium heat should do. Throw about 4-5 in there at one time. When they are brown on one side (about 1 minutes) flip them over.
Let them drain on paper towels.
Keep frying up batches and don’t be afraid to eat as you go!! I like to serve them with duck sauce and chinese mustard, but we didn’t have any duck sauce, or ingredients to make them with, so I whipped up some sweet and sour sauce!
Just add soy sauce, a little ketchup, brown sugar, any kind of jam, ginger, corn starch and rice vinegar to a pot on medium heat. Whisk it up and cook at a simmer for about 5 minutes and you are ready for dippin’!
- Wonton Wrappers
- 1/4 pound ground pork
- 4 stalks of kale
- 4 cloves garlic
- 1/2 onion
- 2 scallions
- 1 egg
- 2 Tablespoon soy sauce
- 1 teaspoon ginger
- Roughly chop kale and peeled onion half.
- Peel garlic.
- Place garlic, kale, and onion in food processor with the soy sauce and ginger. Pulse until it resembles coarse chunks.
- Combine the vegetable mixture with the pork, egg, and chopped scallions.
- Place one wrapper on a clean cutting board. Fill with a small dollop of the filling.
- Wet two adjoining edges of the wrapper. Join the opposite corners and pinch the edges together to form a seal.
- Grab the two corners together to make a little purse.
- Repeat with all of the wrappers.
- Heat oil on medium in a heavy-bottomed pan. Add about 5 wontons at a time. Flip when they are brown and then drain on a paper towel.
- Serve with duck sauce and Chinese mustard!
- 1/4 cup brown sugar
- 2 Tablespoons Rice vinegar
- 1 Tablespoon ketchup
- 1/4 cup any jam (I like apricot or raspberry best)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 Tablespoons soy sauce
- 1 teaspoon corn starch.
- Whisk all ingredients together in a pan over medium heat until it thickens, about five minutes.