Ginger Pork Won ton

1 lb ground pork
1 1/2 tbsp minced ginger (or 1 1/2 tsp ground ginger)
3 cloves garlic, minced
4 tbsp reduced sodium soy sauce
2 tbsp sesame oil
1 small onion, minced
1 package won ton wrappers
1 egg, beaten in a small bowl with 2 tbsp water

In a large skillet or wok, add the pork and brown over medium heat, drain, and add ginger, garlic, onion, soy sauce, and sesame oil, cooking until onion is soft, 3-4 minutes. Remove from heat and allow to cool slightly.

Take a won ton wrapper and place it on your work surface so that it forms a diamond. Take your egg wash and with a small pastry brush, lightly brush the two lower edges that form a “V”. Place 1 tsp of the filling in the middle of the wrapper and fold the wrapper over, pressing the edges to seal. Dab the left corner of the filled wrapper with egg wash and fold the right corner over the left, pressing together to seal. It will take on the appearance of an ornate “hat”, the classic won ton look:

Repeat until all won ton wrappers have been filled. Note: you will have far more filling than you do wrappers, but the filling freezes well.

Once all won tons have been made, either transfer to a freezer and allow to solidly freeze and then store for up to 3 months, or…

Bring a quart of your favourite stock to a boil and toss in 12-16 won ton and allow to heat through. (4-6 won ton make a serving). Or…

Spray a large skillet with non-stick cooking spray and sauté until brown on a couple sides. Serve with soy/ginger/scallion dipping sauce. Or…

Bring 1/4 – 1/2 c vegetable oil to 350F in a skillet. Carefully drop 5-8 won ton at a time into oil (being careful, as it will spatter!), and cooking for 2 minutes before turning over and allowing to brown on the other side. Serve with duck sauce.

You can make sweet won ton by using jam as a filling, you can make them vegetarian by using soy crumbles, or rice and ginger, or you could even use a cream cheese, garlic, ginger, and scallion mixture to make a cheesy won ton. Let your imagination run wild!