A recipe and photo courtesy of Grassroots Club Member Christine Knox:
"Based on my mom's wonton folding technique (Hong Kong-Denton), my friend from college on the cooking technique (Taiwan-Houston), and my own tweaks (recipe survived me living in Denton, Waco, Galveston, Odessa, and Houston).
Won ton wrappers - I used Nasoya from Kroger supermarket when an Asian market is not available/ too lazy to drive there.
1 lb ground pork
1/2 zucchini small dice
1/2 c mushrooms - chopped
2 green onions - chopped
1 handful cilantro - chopped
1 egg, beaten
1 tsp white pepper
2 pinches salt
3 T soy sauce
1 tsp sesame oil
Sauce - 4 T soy sauce, 1 T oyster sauce, 1 tsp sesame oil
1. Mix filling together and assemble dumplings (done best with friends and family sitting at the table to help)
2. Place almost 1 tablespoon in the middle of the wrapper, use your finger dipped in water to wet 2 adjacent sides, fold diagonally and press edges together. Then push from sides towards the middle to crimp and wrinkle the top part without filling, being careful to keep filling sealed
3. Heat a non-stick saute pan with oil. Place 10 dumplings into the pan, keep from touching each other. Sear bottoms a few minutes on high heat and then add 1/2 cup water to the pan and cover with a lid. Lower heat to medium and cook until water evaporates, filling is firm, and then let bottoms cook until dry and browned
4. Serve with sauce
Best eaten when you are standing in the kitchen still cooking and hungry people are wandering in to "help." You will likely have leftover filling and you can save it to cook and serve with rice. These also flash freeze really well and I like to keep a bag in the freezer for a quick meal.