Meat-Filled Wontons with Ginger and Soy
- 300 grams Wonton wrapper (Frozen, about 48 dough slices)
- 1 walnut sized pc ginger
- ½ bunch Chinese Chives
- 2 garlic cloves
- 400 grams mixed Ground meat
- freshly ground peppers
- 2 Tbsps Rice wine
- 1 Tbsp sesame oil
- 2 eggs
- soy sauce (each 2 teaspoons)
- Rice vinegar (each 2 teaspoons)
- 2 tsps freshly ground Szechuan pepper
- cilantro (for garnish)
Thaw the wonton skins, separate the individual pieces and spread on kitchen towels.
Ginger and garlic peel and finely chop.
Slice the chives.
In a bowl, combine the meat, ginger, salt, pepper, rice wine, sesame oil and the eggs and mix well.
Spoon a portion of filling on the center of a wonton skin leaving a 1/4-inch border all around. Brush the border with water, fold and press to seal.
Bring a large pot of salted water to a boil. Add the stuffed wontonsand cook until they bob to the surface of the water. Pour in 1 cup of cold water and cook 2 minutes longer.
Meanwhile spoon 1/2 teaspoon soy sauce and vinegar, 1/4 of the chives and garlic and 1/2 tsp Sichuan pepper into each of 4 soup bowls.
Using a skimmer, lift the wontons from the water and place in the bowls, garnish as desired and serve with coriander leaves.