- 6 ounces ground pork (if you can't find it, substitute sweet Italian sausage)
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- Quarter-size slice ginger, finely minced
- 4 ounces peeled, deveined shrimp and finely chopped
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup chicken broth
- 1/4 cup fresh coriander, chopped
- Salt and crushed red pepper
- 100 Round Wonton skins
Heat ground pork in sesame oil, cooking it and separating it until no longer pink. Stir in the garlic and ginger and saute for a moment. Add chopped shrimp and saute until opaque. Transfer mixture to a bowl and with a wooden spoon or your hands work in soy sauce, rice vinegar, broth and coriander; season with salt and crushed red pepper.
To fill: Put 1/2 teaspoon filling in center of each wonton skin. Wet one edge only. Gather top edge over and pleat and press down as you go. (Can be frozen on parchment lined baking pan; when solid, place in freezer bags).
To cook: Heat 1/8 teaspoon vegetable oil in a nonstick skillet. Fry the wontons in a single layer until brown on one side, about a minute. Pour off most of the fat. Return skillet to heat and add 1/4 to 1/3 cup water or broth. When liquid is steaming, cover the skillet, and time the cooking for 2 minutes or until filling is heated through. If you make wontons in advance, reheat in a steamer