Please share your tried and true favorite wonton recipe. I would like to attempt this tomorrow.
Why brown the meat? I've never heard of this step before for making any type of Wontons.
I'll use a combination of ground pork and ground/chopped shrimp. Finely diced ginger, scallions, black mushrooms and bamboo shoots.....usually seasoned with soy, oyster and sesame oil. Ground or chopped duck meat is a nice variation.
2 parts ground pork (not too lean), 1 part chopped shrimp, 1 part chopped garlic chives, soy sauce, egg and corn starch as a binder.
If you like a springier texture (like most asian style meatballs), lift the mixture out of the bowl with your hands and forcefully throw/slap it down back into the bowl. Do this for a minute or so.
One trick my Hong Kong friend's mum taught me - whatever vegetable you mix into the filling of the wonton - be it nappa cabbage, baby bok choy or the myriad of chinese veggies that you can use to mix in - parboil it first, chop with a cleaver into fine dice and then squeeze out as much water as you can with your fist. Its always given my wontons a superior mouth feel. And although I grind my own pork (this pork must have some fat in it) I always chop my shrimp with a cleaver and never process it with the food processor. The textures as you bite into the wonton are integral to enjoying this cantonese delicacy. (This is particularly true for soup wontons, imho).
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Goggle any recipe for Indian samosas, and sub wontons for the wrap. Sooooo much less work. We actually prefer the vegetarian samosa fillings. All those years I made my own wrappers, and then one day an Indian lady said, "oh, we all use wontons." :)