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Won Ton Dumplings Make Ahead (OAMC)

Created by Michelle_Minicucci on August 16, 2012

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!