Pork & Ginger Wontons w/Chinese Brocolli Slaw.

Utensils:

Mixing bowl
Measuring cups and spoons
Wooden spoon
Large sheet parchment paper for wonton work surface
Saute pan
Small liquid measuring cup with water
Pastry brush

Ingredients:  Pork & Ginger Wontons

• 12 wonton wrappers
• 1 cup Napa cabbage, chopped and salted
• 1/4 tablespoon salt
• 1/4 pound ground pork (not lean)
• 1 tablespoon minced ginger
• 1 tablespoon soy sauce
• 1 1/2 tablespoons seasame oil
• 2 tablespoons egg beaters
• 1 cup chicken stock
• Seasame oil

1. Combine all ingredients, except chicken stock and wonton wrappers into mixing bowl.  Mix thoroughly to combine.
2. Layout wonton wrappers on work surface.  Make sure they aren't over lapping. Place a small amount of filling in the middle of the wrapper. Lightly brush edges with water and up to the filling.  Fold the wrapper in half to form a half moon shape. Pinch edges tightly together.
3. In a hot saute pan coated with seasame oil place wontons into pan and cook until the bottom is browned. Add chicken stock, being careful not to get burned as the liquid will splatter.  Cover pan with lid.  Check in 5 minutes.  Once the wontons are firm and fully cooked the stock will have evaproated and the bottoms crisped up.
4. ENJOY!  Makes 12 wontons.  Serve with your favorite dipping sauce and brocolli slaw.