Handemade Pork Won Ton
Won Ton Stuffing
1 ½ lbs. Pork Shoulder
- 1 medium carrot,grated
- 2 tablespoons Diakon, grated
- 1 ½ tablespoons ginger, grated
- 2 cloves garlic, minced
- 1 ½ tablespoon cilantro, finely chopped
- 1 tablespoon fresh chive, finely chopped
- 1 tablespoon Bottled Dumpling Sauce
- ½ teaspoon Bottled fish sauce
- Pinch of kosher salt
- Won Ton wrappers
- 1 Egg White separated (to coat won ton)
Cut pork shoulder into 1”strips and place in freezer for 20 minutes. Mix Carrots, Diakon, Ginger and Garlic in a medium bowl. In a separate bowl, mix Cilantro and Chive.
With KitchenAid stand mixer (or similar), grind pork shoulder with meat grinder attachment using a fine grind on speed setting of 4. Grind pork strips one at a time, alternating with carrot and green herb mixture, until all are combined.
Add dumpling and fish sauces, then hand blend. You may wish to run them eat mixture through your grinder a second time for a finer meat texture.
With a small mellon-baller, spoon a small dollop on meat into center of won ton wrapper. Brush the edges of won ton with egg wash, fold in half and press firmly to seal. Brush ends of folded won ton with egg and pinch together.
Place folded won tons on a cookie sheet and chill in the freeze for at least 20 minutes before cooking. This insures wontons will not come unfolded during cooking.
*Won Tons can now be steamed, deep fried in oil or boiled in broth for soup.
Won Ton Soup Stock
- 3 Cups Chicken Stock
- 1 tablespoon chicken soup base
- 2 scallions, chopped
- 1 whole bay leaf
- 1 clove garlic, crushed
- 1 teaspoon rendered bacon fat
- ¼ teaspoon Ginger, grated
- 1/4teaspoon Diakon, grated
- Juice of ½ Lime
In a large stock pan, add chicken stock, soup base and bay leaf then start to boil on high. Reduce heat to medium low and simmer. Add bacon fat, garlic, ginger, white end of scallions, Daikon. Gently place 10-12 prepped won ton dumplings into soup stock. Simmer for 10-15 minutes. Add fresh squeezed lime juice then serve.
Garnish with chopped green scallions.
*Left-over won ton stuffing can be made into tasty Asian Meatballs by adding panko bread crumbs and egg.