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1 lb ground pork
1 tsp ground ginger
1 tsp garlic powder
1 cup cabbage slaw
3 tbsp rice vinegar (divided)
2 tbsp light soy sauce
1 tsp sesame oil
Preheat your Blackstone to medium-high. Once it reaches the desired temperature, add 1 lb of ground pork and season with 1 tsp each of ground ginger, garlic powder, kosher salt, and 2 tbsp of light soy sauce. Cook until done.
While the pork is cooking, crack two large eggs next to the pork, lightly scramble, and incorporate them into the pork.
Once the pork is cooked, add 1 cup of cabbage slaw and season with 2 tbsp of ponzu. Toss and transfer to a mixing bowl.
Take out your wonton wrappers and prepare a small bowl of water. Spoon a small portion of the pork mixture into the center of a wonton wrapper. Dip your finger in the water and lightly coat the edges of the wrapper. Fold it in half, creating a pyramid shape, and press to seal the edges. Pull the left and right edges to each other and pinch them together. Repeat until you've made the desired amount of wontons.
For cooking, clean the Blackstone and add a light layer of olive oil. Place the wontons flat on one side, cover with a dome, and flip when one side becomes golden and crispy. Once the other side achieves a slight golden color, add water to steam around the wontons and cover again. This step helps cool the wrappers to prevent undercooking. Once done, remove and drain excess oil on a paper towel.
For the sauce, mix 3 tbsp of rice wine vinegar, 1 tbsp of light soy sauce, 1 tbsp ponzu, 1 tsp sesame oil, and 2 tbsp of Thai chili sauce. Set aside.
To plate, add a little Thai chili sauce on a plate, arrange the cooked wontons beautifully, garnish with green onion and sesame seeds, and serve with the bowl of wonton sauce. Enjoy!
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