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Wonton Recipes

Pot Stickers Recipe...very, very good! A little labor intensive filling the wonton wrappers. I'm wondering if they would freeze well before cooking so they could just be thrown in a pan for a quick meal. I had a little trouble with the wrappers coming open after cooking...maybe I didn't crimp them enough or steamed them to long. Either way, they were delicious and worth the hard work!

Serves 4 to 6 as appetizers ½ pound ground pork 2 teaspoons sesame oil ½ teaspoon salt ¼ teaspoon black pepper 2 scallions, thinly sliced 1 egg, beaten ½ package wonton skins Sauce: 1 tablespoon minced garlic 2 tablespoons soy sauce ½ tablespoon sugar 1 tablespoon chili oil 2 teaspoons Chinese black vinegar or good-quality balsamic vinegar ¼ teaspoon ground Sichuan pepper