Ingredients

• 1/2 lb uncooked ground pork
• 1 large green onion, finely minced (can use more green onion if desired)
• 1/4 teaspoon ginger powder (or use 1 tablespoon fresh minced ginger)
• 1 tablespoon low sodium soy sauce (can use regular soy sauce and omit the 1/4 teaspoon salt)
• 1 teaspoon low sodium soy sauce
• 1 teaspoon rice vinegar
• 1/4 teaspoon sesame oil
• 2 small garlic cloves, minced (or use 1 large clove)
• 1/4 teaspoon seasoning salt (or use white salt)
• 1/4 teaspoon fresh ground pepper (can use more, use white or black pepper)
• 1/4 teaspoon cayenne pepper (optional or adjust to suit heat level)
• 1 teaspoon cornstarch
• wonton wrapper (you will need 35-40 wrappers)

Instructions

1. In a bowl using clean hands mix together all ingredients (except the wrappers).

2. Cover and refrigerate for at least 6 hours or up to 48 hours.

3. Place 1 wonton wrapper flour-side up with one point of the wrapper facing you.

4. Place a heaping 1 teaspoon of pork filling in the center.

5. Moisten all the edges of the wrapper with a wet finger tip, then fold the wrapper sealing all sides together over the filling into a triangle shape, making certain that all edges are sealed tightly.

6. Take the two long points (wetting the outside edge of 1 point then connect and seal the two points together (this will look similar to a nurse's cap).

7. Repeat with remaining pork mixture.

8. Place on a jelly-roll sheet or large plate/plates.

9. Cover with plastic wrap until ready to use.

10. Drop into lightly simmering broth (or water) for about 7 minutes then remove to a bowl using a slotted spoon.

11. Return the dumplings to the soup bowl in the broth when serving.