Equipment
- Mei Wok
Ingredients
Wonton ingredients
- Ground pork
- Trumpet, shiitake, seafood mushroom
- Ginger
- Shallots
- Green onion
- Corn starch
- Soy sauce
- Water
- Mini dried shrimp (aka xia mi)
Soup ingredients:
- Miso paste
- lapeños
- Enoki mushroom
- Bean sprouts
- Mini dried shrimp (aka xia mi)
- Black rice vinegar
- Sesame oil
Instructions
- Dice all the mushrooms except the enoki, side the finger/shallots/green onion and combine in a large mixing bowl with the pork, 1 tbsp corn starch, ~ 1/3 cup water. Mix until until it’s easy to move chopsticks through it.
- Full wok 2/3 full with cold water and add 2 tbsp miso paste, 1/4 cup mini dried shrimp, and 8 oz enoki mushroom - separated into small/individual strand clumps - to it, stirring to disperse the miso paste.
- Fold the pork filling into the wonton wrappers, putting a small amount of filling in the middle, pressing into a triangle shape and then folding the tails together. Fold however many for the serving.
- .Boil a pot of water on medium heat and toss the wontons in when it’s bubbling.
- The water should stop bubbling, stir the wontons to keep them from sticking wait until the water bubbles again and add some cold water. Repeat 3x total
- Ladle wontons out with mesh spoon into a bowl
- Cut heat on the wok and toss the bean sprouts in. Add 1 tbsp vinegar, 1 tsp sesame oil and stir. If you like your bean sprouts cooked and not kinda raw/crispy, you can add them earlier
- Garnish with what you want - cooked pork feet for me, and enjoy!
