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Chinese Wonton Potstickers Print Email


1 clove garlic
1/4 cup celery, minced
1/4 cup carrots, minced
1/4 cup green onions, minced
2 TBS ginger, grated
1 cup mushrooms, minced
1/2 pound ground pork (or turkey or chicken)
1 tsp concentrated chicken stock
2 TBS Shao Xing (Chinese Rice Cooking Wine)
pinches of salt, white pepper, and sugar
round Wonton wrappers
Canola oil
water

Mince veggies finely and combine in a bowl. In a second bowl, combine ground meat, stock, Shao Xing, and salt, pepper and sugar and mix well. Combine meat and veggies and mix well.

Moisten the edges of a wonton wrapper. Take 1 tsp of wonton filling and place it in the center of the wrapper. Pick up and fold in half, and with your right index finger and thumb, fold a series of pleats on one side of the wrapper, pressing it into the other side to seal and form a pleated crescent shape. Repeat with remaining filling and wrappers.

NOTE: Get pleating tips in this short video: http://youtu.be/PCE2WCIk_CE
You can simplify this step by using a wonton folder – or simply fold in half and pinch moistened edges tightly closed.

Heat a heavy 12-inch pan over medium high heat, add a drizzle of cooking oil and fill with wontons, not touching. Cook until brown, add 1/3 cup of water or stock and cover tightly, steaming until done – 3-4 minutes. Remove cover and sauté to brown just a bit more before serving with your favorite dipping sauce. I suggest dipping in a combination of soy sauce and hot chile oil (la yu).

-Chef Michaelangelo (mick) Rosacci, Tony’s Market / Tony Rosacci’s Fine Catering
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