Pork Dumplings

So there's not much to these. I'm throwing this in because it's a great way to use extra Banh Mi meat. All you need are some wonton wrappers - square or round. And an egg.

1. Beat your egg and set aside.

2. Spoon a teaspoon of the meat mixture into the wonton wrapper. Use your beaten egg to wet two of the edges or one half of a round wonton wrapper. Fold over and place on a parchment lined baking sheet.

You can cook these several ways:
- If you have a steamer, these are great and light steamed.
- Fry 'em.
- Make them into potstickers by heating a couple TBs of canola oil in a pan that has a lid that fits tightly. Fry the dumplings in the oil until they're brown and crispy on each side and then add 2-3 TBs of water to the pan, put the lid on and let them steam until the water has evaporated. They'll be nice and chewy when they're done.
- Use them in wonton soup. Heat a TB of oil in a pot, add some garlic and ginger, chopped green onions and a dash of soy sauce. Add enough chicken broth for your soup and bring to a boil. Add the uncooked dumplings and cook until the pork is done, a couple of minutes. Throw in some bok choy, basil, and or cilantro and/or a squeeze of lime when you serve.

FREEZE them! Layer them in a large tupperware container with parchment in between each layer. Pull out as many as you want whenever you're in the mood for any of the above meals. Soooo good to have these on hand!!