My godfather is Vietnamese, so I was taught how to make wontons a very specific way. However, because I have never been one to color inside the lines, I have played around with various recipes and this is one I have found to be the most tasty.

This was made with round wonton wrappers. Once I find the photos for the square ones, I will post that with instructions on how to fold both Vietnamese and Chinese wontons.

I like using ground sausage meat. I find that it sticks together better and holds flavor better than regular ground pork-- which usually requires being cooked in a broth to get any flavor-- this time I went for flavor and crunch.

Use 1lb of ground sausage meat 

1 egg

1 bunch scallions- finely chopped

3 TBS soy sauce

2TSP ground ginger (I like the paste!)

Mix together in a bowl

PREPARE TO USE YOUR HANDS!

On your work space set aside a cup of water, it should be at least room temperature, if not slightly warmer

Place wonton wrapper on flat surface, use spoon and/or hand to place a small bit of sausage meat on it... this may take a few tries to figure out exactly how much you want to use.

Dip your pointer finger into the water and gently run it around the edges of the wonton wrapper.

Fold wrapper in half and seal with some pressure.

Repeat! Repeat! Repeat!

You may boil these, and I will get to that in an additional post, but today we fry.

I like using avocado oil or almond oil-- it isn't as heavy as olive oil and it's not toxic as canola oil.

heat pan with 1-2 TBS of oil, pop in wontons, cook and enjoy!

you can't really over-cook these as they cook fast. Mostly you want to make sure you don't burn the wrappers.

 I paired this dish with brown rice, cooked 1c rice to 1 c water about 15-20 min (check cooking instructions) and then I steamed then lightly sauteed baby bok choy.