- 1 lb ground pork
- 2 chopped green onions
- 1 tablespoon soy sauce
- 2 teaspoons rice wine vinegar
- 1 teaspoon sesame oil
- 1/2 clove crushed garlic
- 1 egg
- 1 tablespoon cornstarch
- 1 pinch salt (be careful the soy sauce is already quite salty)
- 1/4 teaspoon pepper
- 2 (10 ounce) packages wonton wrappers
Ingredients for dipping sauce
- 8 ounces soy sauce
- 1/2 teaspoon freshly grated ginger
- 2 tablespoons rice vinegar
- 1 chopped green onion
1 Mix all ingredients together, by hand, in a large bowl.
2 Fill wonton wrappers with approximately 1-1 1/2 teaspoons filling.
3 Fold Wonton over the filling making a half-moon shape Press edges and moisten with a little water for better adhering.
4 Saute in Peanut oil on medium heat till bottoms are golden.
5 Serve immediately with some dipping sauce.
6 For dipping sauce – measurements are given but you could wing it like this: 2 parts soy sauce, 1 part rice vinegar, a little grated ginger and some chopped green onion. (Beware the sauce is salty, maybe use a lower sodium soy sauce for this)
(The Recipe that I used says Add enough chicken broth to barely cover wontons and to Cover and simmer approximately 8 minutes, I left mine crispy)
So I decided to make these wings and let them marinate overnight. Thought it would make them taste extra yummy! While cooking I was just being me and wanted something sweet. But we had nothing sweet in the house, so I had some sprinkles left over from some cupcakes I had made the week before, so I did this:
OK enough goofing off, back to the recipe!
Got this out of my book from James again:
Recipe: (The Recipe calls for Sesame seeds and I didn’t add them, they get in your teeth and I think they are a pain, so I just didn’t add them to my wings)
Found this recipe and HAD to make it! (It seems like I say that about every recipe I make)…Well this recipe calls for 2 of my favorite things that I LOVE to eat, Mushrooms and Onions! I eat Mushrooms 2-3 times a week and I add onions to everything. Onions are like Garlic to me, you HAVE to add them to everything you make! So much flavor!!! Oh and (of course) I had to make this recipe because its from The Pioneer Woman!
- 2 Tablespoons Butter
- 2 whole Large Onions, Halved And Sliced Thin (I diced mine into small pieces instead)
- ¼ cups Beef Broth
- 7 dashes Worcestershire Sauce
- Splash Of Red Or White Wine <<<<< Wine!
- (I also added in a splash of Sherry too)
- ½ cups Grated Gruyere Cheese (can Use Swiss)
- Kosher Salt
- 24 whole White Or Crimini Mushrooms, Washed And Stems Removed (I used both kinds)
In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft.
Splash in wine, broth, and Worcestershire (I also added in a splash of sherry) . Cook for another 5 minutes, or until liquid is cooked down. Set aside.
Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.
Place mushroom caps face up in a baking dish. Heap cavity with sautéed onions, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.
Got this recipe from a book that my friend James got me for my Birthday!
I have been wanting to make a recipe from this book! I also like cooking for James
#1 because well he loves my cooking, and he eats everything on his plate!
#2 He gives awesome compliments to me and my food.
#3 He brings me wine! (you know #3 is the REAL reason I cook for him) Nah I like cooking for Normy and him. They are my two favorite people to cook for right now!
Here is the recipe from the book: (The Recipe is small and hard to read, if you click on it, its bigger and you can see it better)
It says to let the steak marinate for at least 30 minutes, I let it marinate the whole day…