One of the things I wondered at when I first moved to the US from Singapore was, where was the ground pork? (Ok so there were many things I wondered at when coming here, especially that joy at being able to make a right turn when the light was red, and making u-turns almost anywhere but that’s not exactly Weekend Cooking-related is it).
At a typical supermarket here in the SF Bay Area, I found ground chicken, fair enough. And ground turkey, which I had never ever cooked with before (turkey to me meant slices for sandwiches and the occasional, rather grand Christmas dinner). I did one day buy some ground turkey to make into meatloaf (another thing I had never eaten or cooked before I moved here).
It was only at the Asian supermarkets here that I found ground pork.
So during my weekly Asian supermarket stop, I would make sure to pick up a pound of ground pork and divide them into portions, wrap them individually with cling wrap and pop them into a ziplock and in the freezer.
That makes it easy to thaw for a quick lunch of rice porridge with minced pork, or steamed egg with minced pork (here’s one recipe) – essentially a really quick relatively healthy dish that can be microwaved or steamed. Loved by children and adults for its soft eggy texture.
But one thing I seldom make is wonton 云吞 or dumplings, which is a pity as they are relatively easy to make – and probably healthier than the frozen kind in the supermarkets.
So last week, we picked up a packet of wonton skins from the supermarket.
Then marinated the minced pork with some soya sauce and sesame oil and pepper (we used white pepper).
Chop a few cloves garlic and put it in a microwaveable dish and cover with some vegetable oil. Microwave for a few minutes until the garlic is barely brown. Let cool and add to the minced pork. Or you could just mince the raw garlic and add that in.
We added some finely chopped spring onions, mostly because they were limp and had been languishing in the fridge for too long. And some shiitake mushrooms, also finely chopped.
Other things you could add are: leek, water chestnut (adds a nice crunch), prawns, other green vegetables like spinach. Everything should be chopped up and mixed well.
Get your wonton skins ready, and a saucer of water for sealing the skins.
Peel off one wonton skin, making sure not to tear it. Place a teaspoon sized mound of the meat mixture in the middle. Dab some water around the edge. Seal. This is kind of like a samosa-style of folding a wonton. Here are some other ways, and here a video by Andrea Nguyen.
We cooked this in a simple chicken broth with some cut up bok choy. You could serve it with rice or noodles. Delicious either way!
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