Wontons-Fried or Soup?

I looked up a few recipes to come up with this one. This makes a lot of wontons! I prepared some to fry and then saved half of the meat mixture for later to make soup. It serves about 8 total.

Ingredients: 1 pkg of wonton wrappers, 1 lb of ground pork, 1 tablespoon of black pepper, 1 tsp of white pepper, 1 tablespoon of ginger, 2 shredded carrots, 3 cloves of garlic, salt, 3/4 cup of soy sauce.

Directions: Mix pork with pepper, salt, and soysauce. Shred carrots, ginger, and garlic. Add to pork mixture. Place a small amt of mixture into wonton wrapper. Don’t add too much or the meat won’t cook thoroughly. I would say a little less than a tablespoon. Fold the wrapper by bringing one corner to the opposite corner, forming a triangle. Then, bring the other two corners around the stuffing to the opposite side of the other two corners. Tie in a knot. Tying a knot helps so that you don’t have to use a scrambled raw egg to seal the wrapper. I tried two types of wonton wrappers; yellow, and a whiter tone. I found that the yellow was just a little bit thinner and more flexible. Both taste the same though. I almost prefer the yellow because I found it was easier to tie a knot with. You can also serve with a dipping sauce.

If you choose to make a soup, you can mix the wontons with other types of noodles and veggies (i like to use red leaf lettuce). Top with onions!

Another option is to use the mixture for eggrolls. The filling turned out to be sweet and spicy!

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