Sourdough Wontons-Link With Sourdough Surprises

I am joining the Sourdough Surprises link-up this week.

Each month they come up with a challenge for those who are interested in getting adventurous with their sourdough starters. 

This month the challenge was, wontons.

I thought it would be something fun to try.

Rolling out the wontons was the hardest part. 

I think the key to making wonton wrappers different than any other dough is to get them very thin.

I am not sure if I will try this filling recipe again. It was okay, but was lacking in flavor.

Whole Wheat Sourdough Wonton Wrappers

1 egg

1/3 cup sourdough starter

2 1/2 TBS. water

1 3/4 cups whole wheat flour

In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the stater, egg, and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed. On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.

Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each square int nine 3 1/2 by 3 1/2 inch squares.

To assemble the wontons, place a wonton wrapper flat in the palm of your hand. If frying, add 1 teaspoon of mixture to the center of the wrapper.

  Dip a finger into water, and paint all 4 edges with the water. Fold the wonton in half, corner to opposite corner to make a triangle. Seal tightly all around. Make sure there are no air pockets or holes in the wonton. Fold the longer two triangle points together and seal to make the wonton shape.

Pork Wonton Filling

1 pound ground pork 

1 tablespoon grated fresh ginger

 2 cloves garlic, finely minced

 3 stalks green onion, chopped

 2 tablespoon soy sauce 

1 tablespoons cornstarch 

2 cups finely chopped cabbage

Place the chopped cabbage into a bowl. Sprinkle generously with salt, set aside for 10 minutes. 

In a large bowl, add the meat, ginger, garlic, green onions, soy sauce, and cornstarch and mix well to combine.

Squeeze excess water out of the cabbage and add it to the meat mixture; mix well.

To assemble the wontons, place a wonton wrapper flat in the palm of your hand. If frying, add 1 teaspoon of mixture to the center of the wrapper.

  Dip a finger into water, and paint all 4 edges with the water. Fold the wonton in half, corner to opposite corner to make a triangle. Seal tightly all around. Make sure there are no air pockets or holes in the wonton. Fold the longer two triangle points together and seal to make the wonton shape.

 To fry wontons, add 1 to 1 1/2 inches of cooking oil to a wok or pot. Heat the oil until it reaches 375F. Add a few wontons to the oil to fry, turning occasionally until they are golden brown. Remove them to a draining rack placed over a baking sheet so they can drain excess oil.

Chopped Cabbage, Sprinkled With Salt.

Meat Filling

Linking to the HOST