In a large bowl, thoroughly mix ground pork, shrimp, green onion, ginger, soy sauce, wine, sesame oil, salt and pepper. Place ...

In a large bowl, use your hands to gently mix the pork, three-quarters of the scallions, the egg, 2 teaspoons of the ginger, the soy sauce or tamari, sesame oil, sugar and salt until evenly ...

In a bowl, combine 1 1/2 teaspoons of the soy sauce, the sesame oil, sherry, salt, sugar and white pepper. Mix in the pork, scallion, ginger and spinach. Chill for 10 minutes.

1) In a large bowl, mix together ricotta, mozzarella, Italian seasoning, chicken bouillon, and garlic powder until well combined. If the mixture feels dry, add one egg to help bind it. 2) Lay the ...

In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg, and ginger.

Bring a large pot of water to a boil. Working in 3 batches, cook the wontons until the wrappers are translucent, about 4 minutes. Drain well, shaking off the excess water.

Bring a large pot of water to the boil and add the wontons. ... Remove the wontons with a strainer and place in a bowl of cold water to cool down. Strain once cooled. 7 /11.

All week chefs from northeast Ohio will be sharing their favorite Super Bowl snacks ahead of gameday. Chef Eric Wells joined 3News to make one of his favorite snacks ahead of Super Bowl Sunday.

In a large pot, saute onions and garlic with butter for 5-10 min on medium heat. Then add in the collards, chicken stock, spices, mustard and vinegar. Cook for 45 minutes at medium heat, stir ...

The verdict: Delicious bowls of steaming, hand-folded wontons. Food provenance: Prawns from India and Vietnam, chicken and pork is Irish but not free-range, beef is Irish.