Beef and Pac Choi Wontons


These wontons would also be good with tofu instead of beef. But, be sure to weigh down the tofu wrapped in a (paper) towel for about 30 minutes before chopping it up, to squeeze out any excess moisture. Serves 6-8.

6 TB soy sauce
1/4 cup plus 2 teaspoons minced peeled fresh ginger
1/4 cup rice vinegar
3 TB honey
1/2lb lean ground beef
1 cup finely chopped pac choi
3/4 cup chopped onion
1 large egg
1 1/2 tsp minced garlic
1/2 tsp ground black pepper
1/2 tsp salt
1 12-ounce package wonton wrappers
2 TB oriental sesame oil

Blend 4 tablespoons soy sauce, 1/4 cup ginger, vinegar and honey in small bowl.
Combine beef (or tofu) and next 6 ingredients in medium bowl. Mix in remaining 2 tablespoons soy sauce and 2 teaspoons ginger. Place several wrappers on work surface; brush edges lightly with water. Place heaping 1 teaspoon beef filling in center of each. Fold wrappers diagonally in half, pressing edges to seal. Place wontons on waxed paper. Repeat with remaining wrappers and filling.

Preheat oven to 250°F. Heat 1/2 tablespoon oil in heavy large skillet over medium heat; add 1/4 of wontons. Fry until wontons are golden and filling is cooked through, about 3 minutes per side. Transfer to baking sheet; keep warm in oven. Repeat frying with remaining wontons, using 1/2 tablespoon oil per batch. Serve wontons with sauce.

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