Wontons!! Anybody??

This is probably one of the most popular food when the word, "Chinese," pop in our heads. I woke up, went grocery shopping and just decided maybe I'd show some of your guys and gals how to make them, cause wontons are flexible, whether you wanna put them in soups, fry them up, steam or poach them in boiling water or you guys might just have some of ya very own ideas. Oh yea, usually I make enough of them to last me couple of months.

Recipe ingredients;

4 lbs of minced pork

1 lb of diced cabbage

1/4 cup of each ingredient; minced garlic, ginger and cilantro

6 eggs

8 table sp. soy sauce

8 table sp. blk. pepper

6 table sp. olive oil

4 table sp. honey

4 table sp. blk. vinegar

4 table sp. sesame oil

4 table sp. sea salt and

1/4 corn starch

Ooh.. and now comes the fun part, throw everything in a big enough mixing bowl, add some water, roughly about 1 to 1.5 cup of water, and then, mix everything together.

These wonton wraps should be easily accessible in most Asian markets.

Very easy after a few tries.

Lay them out on a sheet pan for freezing, have food film in between layers to avoid sticking. after hardening in the freezer, portion them in bags for storage and convenience.

There are multiple ways of eating them, as I mentioned already, but today, I am just gonna poach them in boiling water for about 5 minutes or until they float to the top. Be sure that the wontons are THOROUGHLY COOKED!! Just cause it's pork.