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“A sweet and spicy side dish or soup addition.”
READY IN:
50mins
SERVES:
12
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Finely chop the scallions, green and all, and water chestnuts and mix with the ginger.
  2. Reserve.
  3. Put the sauces and the spice into a mixing bowl large enough to accept the pork as you grind it.
  4. Cube the pork and run it through the grinder with the coarse template, alternating meat and vegetables to mix it up.
  5. You could use store bought ground pork if you don’t mind the fat.
  6. Turn the mixture out on to a cutting board or other clean surface and thoroughly mix it with your hands.
  7. Messy but fun.
  8. Use the large end of a melon baller to place a dab of the mixture in the center of a won ton wrapper.
  9. Don’t overfill the wrapper or it will rupture when you cook it.
  10. Wipe each edge of the wrapper with a wet finger and fold the edges up over the mixture and pinch together to form a little bag.
  11. Alternatively, you can fold one corner over to the opposite corner and pinch the two edges together to form a triangle.
  12. Repeat until you run out of mixture.
  13. You should get about four dozen.
  14. Line a bamboo steamer with lettuce or banana leaves and place in a wok of boiling water. Steam for 20 minutes. Serve with a splash of soy sauce or float in a bowl of Hot and Sour Chicken Broth.

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