Ingredients
1 1/2 - 2 lb. ground pork
1 box chopped spinach, thawed
6-8 scallions, chopped
3-4 t fresh ginger, chopped
4 T soy sauce
4 T cornstarch
2-3 T sherry
1 small can water chestnuts, chopped
100 wonton skins
Preparation
Mix all the ingredients together.
Wrap in wonton skins, using beaten egg and water mixture as adhesive. Seal well.
Boil batches in water 7-10 minutes.
(If you’d rather have wonton soup, heat cooked wontons in chicken broth)
Serve the jiaozi immediately in bowls; top with soy sauce, rice vinegar and sesame oil (all to taste).
