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"One of the most delicious looking things I've ever made."
You've got it all in this dish: sweetness, aromatics, spice, salt, heartiness, crunchy, and smoothness. They're pretty fun to make and look colorful as hell, too. Shopping List:
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Prep:
This one is a decent amount of prep. The cooking aspect is arguably boring.
Peel your ginger. Peel the garlic. Separate the white part of your green onions from...the green.
Slice some green onions and set them aside. Roughly chop some peanuts and do likewise.
Mix your ground pork and finely (I'm talking garlic press levels of fine) minced ginger, garlic and whites of your green onion in a decent size bowl. Add in a splash of soy sauce if you like. Use your hands. You'll be washing them anyway.
Get a high-walled saute pan (perpendicular edge) with water boiling. I've found it's easier to boil these dumplings/wontons in a somewhat shallow-ish cooking vessel rather than a large stockpot that you'd cook pasta in. You do use a gigantic (6+ qt) pot for any amount of pasta, by the way, right? Because you should be.
You'll need a small bowl of water to wet your finger in to seal the wontons and some wax paper to place your stuffed wontons on as a holding area before you cook them. You'll also need a wire rack with a towel underneath to help them dry/drain post-cooking.
Take your disher spoon and make ~1 Tbsp balls of your filling - this makes your life a little easier. With a dry wrapper in one hand, place a ball of your mixture into the center and use a wet finger to wet 2 out of the 4 sides of the wrapper. Fold the other 2 dry sides up to the wet side and start squeezing around the edges of the wonton stuffing to help get any air out of it. If you're looking to make these edible, you can stop here and throw them in the water, but if you want them to be edible AND magnificently beautiful, wet two opposing corners a little and fold them in towards the filling as well. This part isn't rocket science, though I've placed a picture below of what they should sort of look like before cooking.
Place your stuffed wontons onto some baking paper for safe-keeping. Editors note: (who am I kidding, I'm the editor too) don't make too many in advance as they have the potential to stick to whatever you place them on and then tear the wrapper [this is widely regarded as a bad move].
The Business:
Carefully place 3-4 of your wontons into the boiling water and make sure they're staying separated pretty well. Keep an eye on them, because they'll cook pretty quickly. Once they curl up (like the After picture below), you can evacuate these guys to your wire rack for draining.
Place these in a bowl, and garnish the hell out of them. Tons of chili oil and fresh chiles, splashes of soy sauce, peanuts, green onions. Go all out. The messier the better.
Dig in.
This one is a decent amount of prep. The cooking aspect is arguably boring.
Peel your ginger. Peel the garlic. Separate the white part of your green onions from...the green.
Slice some green onions and set them aside. Roughly chop some peanuts and do likewise.
Mix your ground pork and finely (I'm talking garlic press levels of fine) minced ginger, garlic and whites of your green onion in a decent size bowl. Add in a splash of soy sauce if you like. Use your hands. You'll be washing them anyway.
Get a high-walled saute pan (perpendicular edge) with water boiling. I've found it's easier to boil these dumplings/wontons in a somewhat shallow-ish cooking vessel rather than a large stockpot that you'd cook pasta in. You do use a gigantic (6+ qt) pot for any amount of pasta, by the way, right? Because you should be.
You'll need a small bowl of water to wet your finger in to seal the wontons and some wax paper to place your stuffed wontons on as a holding area before you cook them. You'll also need a wire rack with a towel underneath to help them dry/drain post-cooking.
Take your disher spoon and make ~1 Tbsp balls of your filling - this makes your life a little easier. With a dry wrapper in one hand, place a ball of your mixture into the center and use a wet finger to wet 2 out of the 4 sides of the wrapper. Fold the other 2 dry sides up to the wet side and start squeezing around the edges of the wonton stuffing to help get any air out of it. If you're looking to make these edible, you can stop here and throw them in the water, but if you want them to be edible AND magnificently beautiful, wet two opposing corners a little and fold them in towards the filling as well. This part isn't rocket science, though I've placed a picture below of what they should sort of look like before cooking.
Place your stuffed wontons onto some baking paper for safe-keeping. Editors note: (who am I kidding, I'm the editor too) don't make too many in advance as they have the potential to stick to whatever you place them on and then tear the wrapper [this is widely regarded as a bad move].
The Business:
Carefully place 3-4 of your wontons into the boiling water and make sure they're staying separated pretty well. Keep an eye on them, because they'll cook pretty quickly. Once they curl up (like the After picture below), you can evacuate these guys to your wire rack for draining.
Place these in a bowl, and garnish the hell out of them. Tons of chili oil and fresh chiles, splashes of soy sauce, peanuts, green onions. Go all out. The messier the better.
Dig in.
