Wanton Lust for Wontons, Part Two

Last year, after posting "Wanton Lust for Wontons," I promised Zileel and Annie L. that I would follow up my post with a recipe. Then a month passed. Then another. Then another. About four to five months later, I realized that if friends mean anything to me, I should post, and I should do so quickly.

Without further delay, here is the recipe that I promised last December!

The Best Wontons on This Side of the Mississippi
1 lb of ground pork, preferably with high fat content
1/2 lb of shrimp, peeled, deveined, and roughly chopped
1/2 lb of napa cabbage or Chinese chives, washed, dried thoroughly, and finely chopped
3 sprigs of green onions, roughly chopped (both white and green parts)
1 tbsp of ginger, finely chopped
1 can (tuna fish-sized) of water chestnuts, drained and finely chopped
1 egg, beaten with a pair of chopsticks
3 tbsp of soy sauce
2 tbsp of sesame oil
1 1/2 tbsp of cornstarch
2 tsp of white sugar
1 tsp of white pepper
1 tsp of rice wine
2 pkgs of wonton wrappers

Mix all of the ingredients for the filling together.

Take a dry wonton wrapper, and wipe water on the edges.

Put a dollop of meat, in the middle of the wrapper, and fold the wrapper diagonally. Then take the two long corners and fold them inward. Repeat until all of the wrappers are used.

Bring a pot of water to a rolling boil. Add the wontons and cook until the wrappers become mildly translucent and the wontons float to the surface.

Serve with soy sauce, garlic, and rice wine vinegar. Bon wonton appetit!