NICK'S SUPPER CLUB

PORK OR CHICKEN WONTON FILLING
1 1/2-1 3/4 lbs Pork or Chicken (If using pork use Tenderloin or Country Style or Pork Butt, trim fat and grind. (Grind you’re own as store bought ground has hooves and snouts in it)
If using Chicken use Chicken breast trim fat, grind.

1/2 Napa Cabbage 4 cups approx. ground and squeezed ( Squeeze out as much water as possible) 
3 Tbs Fresh Garlic chopped fine
3 Tbs Fresh Ginger Chopped fine
2 Tbs Pine nuts roasted
1/4 cup chopped scallions
1/2 cup grated carrot

Makes aprox. 75 Wontons

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VEGETARIAN WONTON FILLING

1/2 Napa Cabbage 3 cups approx. ground and squeezed ( Squeeze out as much water as possible)
1 1/2 cups Oyster Mushroom
1 1/2 cup Baby Bella chopped
2 egg
3 tbs hoisin sauce
1/2 cup grated fine carrot
1 cup rice noodles
3 tbs chopped Garlic
3 tbs chopped Ginger
1/4 cup chopped scallions

Makes Approx. 75 Wontons

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WRAP WONTONS
Take 1 Wonton Wrapper dip 1 finger in water and simply run along the 2 sides of the WonTon Wrapper.
Place 1 1/2 tsp Wonton Stuffing in the center fold the Wrapper around the stuffing sealing the edges.
Place on Wax Paper be care full not to let them touch.

 

COOKING METHOD
Turn temp to 250 on electric fryer.
Put 2-3 tbs sesame oil in fryer.
Place dumplings in the pan making sure to get a little oil on each dumpling.
After all the dumplings are in the pan in 1 layer making sure not to touch turn the temperature up to 300. Let the wontons cook in the oil until they take on a nice golden brown color on the bottom. When they do turn the temp up to max (400 degrees) put 1/4 cup of water in the pan and cover to let the wontons steam. Let cook until the water evaporates. Then they are done!