From Everyday Food, October 2009
1/4 lb ground pork
1 tablespoon minced chives
1 1/2 teaspoons dry sherry (or red wine vinegar works too)
1 1/2 teaspoons soy sauce
2 teaspoon minced peeled fresh ginger
1/2 teaspoon sesame oil
1/2 teaspoon cornstarch
20 wonton wrappers
1 tablespoon vegetable oil (or sesame)
(in the original there is a also a sauce, but I didn’t care for it- too salty)
Prepare wontons- using a cookie cutter, (about 2-in round) cut rounds from square wontons and set aside. I did not do this and mine were a mess!
Combine pork, chives, soy sauce, sherry, ginger, sesame oil, cornstarch and 1 tablespoon of water.
Place a heading teaspoon of pork mixture in center of wonton wrapper, lightly wet edge and fold over, pressing to seal. Try to get out as much air as possible or else, again, like mine, they will become a disaster once you cook them. Also, if you want to save some for later, place the prepared dumplings on a cookie sheet and freeze for an hour, then transfer to a freezer bag and keep for up to 3 months, you can then boil them straight from freezer.
Cook dumplings (in two batches so they have enough room) in boiling water, about 4-5 minutes. Transfer to a plate with a slotted spoon, try not to let the dumplings lay on top of one another, they may stick to each other. In a large non-stick pan heat vegetable (or sesame) oil over medium-high heat. In two batches again, cook until brown.