Won Ton Dumplings Make Ahead (OAMC) Recipe

"This my take on a Steamy Kitchen recipe. Check out Jaden Hair's blog for authentic Asian recipes and tips on how to roll egg rolls and wrap won tons. I basically doubled her recipe and used water chestnuts and mushrooms instead of doubling the meat. *By the way*, try to get fresh water chestnuts if at all possible. You will not believe how much better they are than the canned ones. I found mine at a nearby Asian supermarket."

Step by Step Method

Step 1

Any kind of mushrooms will do. Start out by cooking the minced mushrooms and garlic in 2 teaspoons of sesame oil over low heat until the mushrooms dry out. Use your best judgement to determine how moist you want them. Maybe 10-15 minutes. Let cool before mixing in.

Step 2

In a large bowl, combine soy sauce, oyster sauce, rice vinegar and cornstarch, whisk to combine.

Step 3

Add grated ginger, minced scallions, minced water chestnuts and cooled mushrooms. Mix well.

Step 4

Mix in ground pork and blend all ingredients evenly.

Step 5

Take 3-4 won ton wrappers at a time to work with. Keep other wrappers covered with a moist towel to keep them from drying out. Turn wrappers with corner pointing toward you.

Step 6

Place teaspoon of mixture in lower third of wrap.

Step 7

Moisten two edges of wrap with water and fold into a triangle shape, pressing out all air as you seal edges.

Step 8

At this point... you can leave as a triangle, pinch end corners together to make an envelope, or bring corners up to top corner and pinch like a bag or "purse". (See the Steamy Kitchen Blog for fabulous instructions on how to wrap your won tons.)