Won Ton Dumplings Make Ahead (OAMC)

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.)

Step 9: Line up won tons on parchment lined baking sheet before freezing. When frozen, toss into freezer storage bags.

Step 10: Frozen wontons may be fried, steamed or boiled. See my Asian recipe book for the soup I like to drop my wonton purses into!