-
1
Finely chop the scallions, green and all, and water chestnuts and mix with the ginger.
-
2
Reserve.
-
3
Put the sauces and the spice into a mixing bowl large enough to accept the pork as you grind it.
-
4
Cube the pork and run it through the grinder with the coarse template, alternating meat and vegetables to mix it up.
-
5
You could use store bought ground pork if you dont mind the fat.
-
6
Turn the mixture out on to a cutting board or other clean surface and thoroughly mix it with your hands.
-
7
Messy but fun.
-
8
Use the large end of a melon baller to place a dab of the mixture in the center of a won ton wrapper.
-
9
Dont overfill the wrapper or it will rupture when you cook it.
-
10
Wipe each edge of the wrapper with a wet finger and fold the edges up over the mixture and pinch together to form a little bag.
-
11
Alternatively, you can fold one corner over to the opposite corner and pinch the two edges together to form a triangle.
-
12
Repeat until you run out of mixture.
-
13
You should get about four dozen.
-
14
Line a bamboo steamer with lettuce or banana leaves and place in a wok of boiling water.
-
15
Steam for 20 minutes.
-
16
Serve with a splash of soy sauce or float in a bowl of Hot and Sour Chicken Broth.
