Steamed Elk sausage wontons

I LOVE making these guys. They are nice to pile up a bunch on your plate and eat away.

8 ounces or small package of ground meat...can use sausage type too
one bunch of cilantro
grated orange peel
few dashes of red pepper flakes
ginger....already minced in a jar or fresh and then grated
 garlic...shopped finely from a jar or fresh
wonton wrappers....i prefer the round ones to use

Get out your food processor and add a whole bunch of cilantro. Just cut off the ends. I pulse it until the cilantro is chopped up finely then I add the meat, ginger, garlic, orange peel zest and red pepper flakes. Pulse that all together until mixed thoroughly. Get out your wonton wrappers and if you use the circle ones add a thin line of water around the edge for sealing and then add a small amount of your meat mix in the center and then wrap the wrapper up around to meet the other side and crimp just like on the package. If you use too much meat you will know cause you wont be able to close your wonton. You will learn just the right amount to use. Set aside on a large flat pan. Continue until all are done.

Heat 1 1/2 tsp of oil in large nonstick skillet over medium-high heat. Add several wontons and cook one minute or until golden brown on bottom. Add 1/2 cup of water, cover; cook 5 minutes or until water has evaporated. Place on serving platter and cover with foil to keep warm, repeat with remaining oil, wontons and water. Or put your oven on warm and place wontons on a flat baking sheet until your done cooking them all.

Serve with some soy sauce dipping sauce !!! YUM !!!

 

What they should look like if you use the round wonton wrappers. Maybe not as brown though. Depends on if you steam or just fry them up in a small amount of oil.

This is what they should look like if you use the square wonton wrappers. I really hate doing them with the square ones.