A common dumpling hailing from Chinese cuisine, wontons are filled with meat or seafood and various veggies. Our spin includes the flavorful addition of sauerkraut and these delicious morsels are comfort food made in wildbrine heaven. We make our wonton recipe with our Arame Ginger Sauerkraut but feel free to substitute wildbrine Kimchi or serve it on the side to complete this wild scene. Steam or pan fry them like potstickers but definitely make these… you won’t regret it.
3/4 lb. ground chicken or pork
1/3 c. chopped scallions
2 tsp. soy sauce
1 Tbsp. minced fresh ginger
2 garlic cloves, minced
1 tsp. sesame oil
1 egg, lightly beaten
3/4 c. wildbrine Arame Ginger Kraut, drained and chopped
1 package wonton wrappers
Total time: 35 minutes | 30 min prep | 5 min cooking
1. Cook the chicken or pork in a sauté pan over medium-high heat until no longer pink. Drain off fat, and add scallions, soy sauce, ginger, garlic, and sesame oil. Saute for 2-3 minutes. Remove from heat and place mixture in a bowl, then let cool a few minutes, until it's cool enough to touch. Add egg and sauerkraut and mix together.
2. Fill center of each wonton wrapper with a 1/2 tsp. of meat filling. Wet edges of wonton wrapper with water and either fold wrapper in half diagonally or gather wrapper up and twist to secure sides.
3. The wontons can either be steamed in a steamer for about 5 minutes, or they can be cooked like a pot sticker: Heat 1 Tbsp. oil in a sauté pan over medium heat. Add the dumplings and cook for 2 minutes without lifting up. And 1/4 c. water, cover with a lid, and steam for 2 minutes.
Serve with soy sauce.