mei stuff

Ingredients

• 0.5 kg ground pork
• 5 BIG stalks of green onion
• 1 tsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp hsaio hsing wine (rice wine)
• 1 tbsp sugar
• 1 tsp sesame oil
• 3 tsp white pepper
• 1 tbsp grated ginger
• 1 tbsp oyster sauce
• 1 egg
• 0.2 kg of shrimp, minced finely (optional)

Instructions

1. Chop the stringy root off the green onion. Mince the rest of it (white and green parts).
2. Put all of the ingredients into a big bowl.
3. With either chopsticks or your hands, mix the ingredients in a counter-clockwise motion. ONLY mix in a counter-clockwise direction! For example, if I were using my hands, I would stick my entire hand straight into the pork and start rotating it quickly through the bowl to the left. Mix until all of the ingredients are fully incorporated, but it shouldn't look pulverized, per say. You should still be able to see the white bits of pork fat.
4. Pick up portions of pork with your hand and SLAM it on the counter or in the bowl. Basically, yeet it down hard by picking it up in the air and throwing it down.
5. Get a small bowl filled with water.
6. Hold the wonton wrapper in your hand. The wrapper should be flat on your palm.
7. Wet the perimeter of the wonton wrapper with the water.
8. With chopsticks (or hands), put a small bit of pork filling in the center.
9. While you're pulling your chopsticks (or finger) out of the wonton wrapper, squeeze the edges of the wrapper together around the chopsticks.
10. Pull the chopsticks out.
11. If you did it right, your wonton should look like a flower, like so. See below image and folding diagram.
12. Freeze wontons for up to forever, or eat immediately after boiling in soup or pan-frying.