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Ingredientes
- 1/2 lb lean grnd pork
- 1 x scallion finely chopped
- 1 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. Asian sesame oil
- 1 tsp cornstarch
- 1 tsp dry sherry
- 1 tsp grated peeled ginger root
- 1 x garlic clove chopped
- 1 pkt wonton skins - (12 ounce) abt 48 skins
- 1/4 c. red-wine vinegar
- 1/4 c. reduced-sodium soy sauce
- 2 Tbsp. sugar
- 1 Tbsp. Asian sesame oil
- 1 x scallion thinly sliced
- 2 tsp grated peeled ginger root
- 1/4 tsp crushed red pepper flakes
Direcciones
- Bring a large pot of water to a boil.
- In a small bowl, mix the dipping sauce ingredients, stirring till the sugar dissolves; set aside.
- In a medium bowl, mix the pork, scallions, soy sauce, sesame oil, cornstarch, sherry, gingerroot and garlic.
- Place the wonton skins on a work surface and cover them with a damp towel. Remove the wonton skins 1 at a time and place about 1 tsp. filling in the center; do no overstuff or possibly the wontons won"t seal securely. Moisten the edges of the wontons with water. Bring 2 opposite corners to the center, pinching the points to seal, then bring remaining 2 corners to center, pinching the points to seal. Repeat with the remaining wonton skins and filling.
- Add in the wontons in batches (if you add in too many at once they may stick together) to the boiling water. Stir gently with a wooden spoon and bring back to a boil; boil 5 min. With a slotted spoon, transfer the wontons to a platter. Serve with dipping sauce.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 8 servings | |
| Calories 128 | |
| Calories from Fat 84 | 66% |
| Total Fat 9.43g | 12% |
| Saturated Fat 2.72g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 579mg | 24% |
| Potassium 121mg | 3% |
| Total Carbs 4.82g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.47g | 2% |
| Protein 5.52g | 9% |
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