steamed wontons with soy scallion dipping sauce

steamed wontons are one of my favorite appetizers. at home, i can make them exactly how i want them and can eat as many as i want for a much cheaper price. 🙂 these wontons are addicting and full of flavor! perfect with steamed rice.
ingredients:
- - for wontons
- 1 lb ground pork -
- 2 cloves garlic - minced fine
- 1 teaspoon fresh grated ginger -
- 2 scallions - diced fine
- 1 teaspoon soy sauce -
- 1/2 teaspoon sesame oil -
- 1 tablespoon hoisin -
- 1 egg - beaten
- 1 tablespoon water -
- 1 package wonton wrappers -
- - soy scallion dipping sauce
- 4 tablespoons soy sauce -
- 1 scallion - chopped fine
- 2 tablespoons hoisin -
- 1/4 teaspoon sesame oil -
- 1 teaspoon white sugar -
- 1 garlic clove - minced fine
- 1/4 teaspoon minced ginger -
- 1 tablespoon water -
instructions:
i did not use a fancy steamer for this recipe. this is the one i used. all of $7. you can find it here.
- in a bowl, combine the garlic, ginger, scallions, soy sauce, sesame oil, hoisin and salt/pepper to taste in a medium bowl. mix in the ground pork. set aside.
- in a small bowl, combine egg and water to make egg wash. set aside.
- to assemble - place a wonton wrapper on a flat surface. using a brush or your finger, brush the egg wash over the 4 edges of the wonton wrapper.
- drop about half a tablespoon of the mixture into the center of the wonton skin.
- bring points of the wrapper together (in a triangular shape) and pinch the edges closed. pinch sealed edges together for decorative design.
- place the wontons in a bamboo steamer or metal steamer basket (above) about 1-inch apart, so they do not stick together. if using the metal steamer, place it in a pot with a few inches of water boiling under it and spray it lightly with cooking oil before placing the wontons on it. cover with a lid and steam until the pork is fully cooked through, about 15 - 20 minutes.
- for the sauce - combine all the ingredients together in a bowl. serve with steamed wontons.
makes about 30 - 35 wontons, depending on how much filling you use in each one. perfect to freeze!
Pingback: Dumplings For Dinner | Seashells and Sushi