- Pork Filling:
- 2 pounds Hatfield® Recipe Essentials ground pork
- 1 1/2 teaspoons salt
- 15 water chestnuts, finely chopped
- 2 tablespoons minced fresh ginger
- 1/2 cup cornstarch
- 2 teaspoons light soy sauce
- 1/2 cup chicken broth
- 1/4 cup sugar
- 1 teaspoon teriyaki sauce
- 1 teaspoon sesame oil
- 1/4 cup chopped fresh parsley
- 3 green onions, diced
- Wontons and Sauce:
- 2 (16 ounce) packages wonton skins
- Thai sweet chili sauce (optional)
- Ginger dipping sauce (optional)
- Combine pork ground pork and next 11 ingredients.
- Cut corners from wonton skins to form circles. Drop 1 teaspoon mixture onto middle of each skin. Gather up skin sides, letting dough pleat naturally. Lightly squeeze the middle while tapping the bottom on a flat surface so it will stand upright.
- Bring water to a boil and add wontons. Cook for 12-15 min.