Saturday, October 29, 2011

Pork Wonton Mixture. Success!

1.34 lb. Boneless Pork Shoulder Country Style Ribs
2 tsp. Sesame Oil
2 tsp. Grated Ginger Root
2 tsp. Shao Hsing Rice Cooking Wine
4 tbs. Green Onion, diced
4 tbs. Soy Sauce
2 tbs. Oyster Sauce
2 tbs. Minced Garlic
2 tbs. Cilantro, chopped
1/2 tsp. Sugar
1/2 tsp. Black Pepper
3 cups Slaw Mix (cabbage/carrot)
6 oz. Wing Hing Wonton Wrappers
11 oz. Wei-chuan Spring Roll Wrappers

1. Ground pork in a food processor and transfer to a large bowl; add the slaw mix and stir to combine. 
2. In a smaller bowl combine sesame oil, ginger root, Shao Hsing, onions, soy sauce, oyster sauce, garlic, cilantro, sugar, and pepper; Stir after adding each ingredient.
3. Add the wet mixture to your pork mixture and use your hands to thoroughly combine all ingredients.
4. Use Wonton Wrappers if you're making Wonton Soup, or use Springroll Wrappers if you're making Springrolls/Eggrolls/Lumpia/Etc.

NOTE: I made the Wontons with this exact mixture and they turned out amazing!!! I then moved on to wrapping Springrolls (with the same bowl of mixture) but I added one more cup of the "slaw mix" just to add more vegetables.

A note that doesn't matter: I haven't fried up the Springrolls yet (they are in the freezer right now) because one night a.s.a.p. I want to have a whole Asian feast with Springrolls, Wonton Soup, Jap Chae & Steamed White Rice! I want to make Jap Chae sooo bad but I want to eat it with other Asian stuff too (instead of just eating it cold while standing at the refrigerator throughout the coming days). :P So I have to plan this feast! Tonight is Spaghetti and Meatballs though... I think I'll have to switch that around... ;)

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