Pork and Watercress Wonton's

Again, from my Mom....

1 pound ground pork
2 bunches watercress
1 tsp salt
1/2 tsp pepper
2 tsp chicken powder
1/2 tsp ginger powder
wonton skins, thin
water or egg for sealing

Clean watercress thoroughly (soak and rinse several times, there can be a lot of sand and dirt) Boil a large pot of water. When it comes to a boil, put the watercress in. Parboil (maybe about a minute). Remove the watercress and drain. Chop into small pcs and squeeze excess water out.

Mix all ingredients together in a large bowl. Then wrap! Line a cookie sheet with plastic wrap and place wontons so they do not touch. Lay another sheet of plastic wrap when the sheet is full. Just make sure they don't touch. Freeze overnight. The next day, put the frozen wontons into a ziploc bag and put back in the freezer for storage. You can, of course, cook some right away, but this make so much, you'll have to freeze some.

You can also make this with shrimp. Instead of the watercress, use about a 1/2 pound of shrimp, peeled, cleaned and diced. And no need to parboil anything.

Spicy Sauce (Hoong yaow chow sauw) - okay, this is my recipe....my own crazy concoction...

1-2 tsp chili sauce (Old Lady Chili Sauce)
1 tbsp sugar
1 1/2 tbsp sweet soy
1 tsp minced garlic
1 tsp chinese black vinegar
1 tbsp sesame oil

Mix sauce ingredients and pour over cooked wontons. (these measurements are just estimations b/c I usually just dump it into a bowl, and I've also added peanut butter or hoisin and those are good additions as well)