About a year and a half ago, a friend showed me how she makes scrumptious wontons. They can be fried, pan-sauteed, steamed, or boiled. Also once formed and not cooked, they can be frozen to be cooked and eaten later.
I paired those wontons with my mother-in-law's instructions for wonton soup and the recipe on the wonton wrapper package. Now I have a wonton soup I am proud of.
Side note: Oh, man, I am hungry right now and I can't do anything about it right away. Give me some wonton soup, please.
Gyoza (or Won Tons)
adapted from AB
1 package won ton wrappers
1 lb. ground pork, cooked through and drained (or try sauteed, crumbled tempeh)
4 leaves bok choy, finely chopped (or 2 heads of baby bok choy)
3 green onions, chopped
2 cloves garlic, minced
1 T. soy sauce
1 tsp. sesame oil
1/2 tsp. salt
1/8 tsp. pepper
small bowl of water
oil, for frying
In a large bowl, add cooked pork, bok choy, green onions, garlic, soy sauce, sesame oil, salt and pepper. Mix well.
On a clean surface, separate won ton wrappers and lay flat. Spoon a small spoonful of pork mixture into middle of a won ton wrapper. You'll get used to how much filling each wrapper can hold, and it's probably less than you think. Working in batches of 6 or so wrappers, using your finger dipped in water, wet the edges of the wrapper. Fold and seal each wrapper (the folding options are endless - start by folding in half or on the diagonal, then gather up the outer edges in a decorative fashion). Place folded won tons under a damp cloth or paper towel on a plate.
If making won ton soup, skip the rest of the directions.
Heat 1-2 T of oil in a heavy frying pan over medium-high heat. Place completed won tons in hot oil and fry on both sides until nice and brown. Serve immediately with rice and a sauce made of soy, sauce, rice wine vinegar, and a little water.
Or check out this method for cooking won tons. I'm going to try this next time.
Won Ton Soup
half a recipe for won tons (above)
2 cloves garlic, minced
1/2 Tbsp. grated ginger
8 cups chicken broth
2 T soy sauce
3 quarts boiling water
thinly sliced carrots
sliced spinach or shredded bok choy
thinly sliced green onions
hot cooked rice
Heat a saucepan over medium heat. Add a splash of oil and garlic and ginger. Stir-fry for 1 minute or until fragrant. Add the chicken broth and raise heat to high until boiling. Add carrots and spinach or bok choy and cook 2 minutes. Meanwhile, drop filled won tons, 15 to 20 at a time, in 3 quarts of boiling water. After they rise to surface, simmer 4 minutes. Drain won tons and place a scoop of rice and several won tons in individual soup bowls. Ladle hot broth and vegetables over won tons. Garnish with green onions and season with soy sauce and sesame oil, if desired.