Pork Wonton Recipe

              Fried wontons, boiled wontons, steamed wontons, it doesn’t really matter to me how they are cooked they are all good in my opinion. The types of filling those cute little savory dumplings of goodness have in them are endless, and I love them all. There is, however, something to be said about the good old fashion tried and true pork wonton. They are unbelievably good! It doesn’t matter what’s mixed in with the pork as long as it’s a pork wonton. Now I understand that not everyone eats pork. So if you want to substitute the pork in this recipe rest assured I substitute all the time and it is amazing as well. You can use anything you like but here are some examples of items I most common use in absence of pork are; Chicken, cream cheese, potatoes, cabbage, spinach and cream cheese, and cheddar cheese.  If you decide to go with cheddar cheese, make sure to add the shredded cheddar to the fully cooked ingredients after they have cooled off completely. If you don’t you will have a sticky hard mess that will be very hard to put inside the wonton wrappers. (I am not saying this from experience, it just seems like it would be messy. Let me know if you didn't wait and how it went.)

1 Pack wonton wrapper or fallow the easy whole wheat wonton wrapper recipe linked at the bottom of this blog.

½ Cup Pork Tenderloin cut into small pieces

¼ Cup Peas

¼ Cup Corn Kernels

½ Onion Diced

½ Teaspoon Salt

¼ Teaspoon Pepper

¼ Teaspoon Garlic Powder

1 Tablespoon Olive Oil

2 Tablespoon Tenderloin broth

Note: If you end up with leftover filling add it to the soup when you make it.

Start by adding olive oil, onion, salt, and tenderloin to a large frying pan and sautéing until onions are fully cooked. Toss in peas, corn, pepper, garlic, and more salt if needed until all the ingredients are hot.

Take mixture out of the pan and place it onto a cool plate. This will help it to cool faster, as you do not want to put hot ingredients until your wonton wrappers.

Once cooled, get a small bowl and fill it 1/3 of the way with water. Place filling in the center of the wanton leaving room for it to be closed. Take your index finger and dip it into the water and wipe each side of the inside of the wonton with water. This will help to glue the ends together and keep them closed while cooking. Fold wonton edges up and together making a point and lightly mash them together. (you can really shape them any way you like, just make sure they stay tight and closed.)

How to cook

Boiling

When all your wontons have been filled place them in a pot of light boil water or soup for about 

5 minutes, or until they are fully cooked.

Steaming

You can also steam them for about 5 to 10 minutes if you like. You can steam them easily without a steam basket by coating a frying pan with a teaspoon of olive oil and placing the wontons inside. Once the pan is hot add a small amount of water, turn down the heat and cover with a lid for about 3 to 5 minutes. Make sure to check them on and off and add more water if needed so they will not burn.

Frying

Fill a small saucepan halfway with cooking oil and set to medium heat. Once the oil is hot (taste by adding a small drop of water in the oil, if it pops the oil is ready.) Add one wonton to test the oil once it cooks adjust your heat and a few wontons. Cook them until they are golden brown, removed them from oil and place on paper towel to cool and crunchy.

 (Note: Only use olive oil if you are experienced in frying things in it. Olive oil has a lower burn temperature and you could end up with a smoke-filled house if you aren’t careful. I suggest using canola oil for frying.)

Here are the recipes I used along with this dish, check back next Friday for updates.

Crockpot Pork Tenderloin https://keylowhaskitchen.blogspot.com/2018/08/crockpot-pork-tenderloin.html

Whole Wheat Wonton Wrapper https://keylowhaskitchen.blogspot.com/2018/08/whole-wheat-wonton-wrappers-recipe.html 

Pork Tenderloin Wonton Soup http://keylowhaskitchen.blogspot.com/2018/09/pork-tenderloin-wonton-soup-recipe.html