Ginger Pork Wontons

Makes 18 to 20 wontons.

Note: Pulled pork with only a few added ingredients makes for the perfect wonton filling. You can make a big batch of these and always be ready for appetizers. From "Fast to the Table Freezer Cookbook," by Becky Rosenthal.

• 1 c. Slow-Cooked Pulled Pork (see recipe below or buy prepared)

• 1 tsp. grated fresh ginger

• 1 tbsp. soy sauce, plus more for serving

• 1 tbsp. chopped fresh chives, plus more for serving

• 20 wonton wrappers

• Canola or grapeseed oil

Directions

In a small bowl, combine pulled pork, ginger, soy sauce and chives.

Clear off a work surface area, line a baking sheet with parchment, and fill a small bowl with water to seal the wontons. Lay out several wrappers at a time and scoop out 1 heaping teaspoonful of the pork mixture onto each wrapper.

Paint the edges of the wrapper with water, then fold in half, forming a triangle (or forming a half-moon if your wrappers are circles). Then, paint the 2 edges of the triangle with more water and fold up each side twice (making two small creases over each edge). Once sealed, transfer to the prepared baking sheet. Repeat with the remaining filling and wrappers. Freeze for future or cook immediately (see below).

To freeze: Lay out stuffed wontons on a parchment-lined baking sheet and freeze solid. Transfer to a plastic bag and store in freezer.

To cook from frozen or fresh: Pour canola or grapeseed oil into a large sauté pan, to a depth of about ¼ inch. Heat over high heat. Once the oil is hot, carefully add the wontons (this may need to be done in batches) and cook on the first side for 2 to 4 minutes, or until starting to brown, then flip and cook for an additional minute. Serve the warm wontons with extra soy sauce and chopped chives.

Slow-Cooked Pulled Pork

Serves 8 to 10.

Note: Use remaining pulled pork for tacos, soup or barbecue sandwiches. From "Fast to the Table Freezer Cookbook," by Becky Rosenthal.

• 4 lb. pork shoulder

• 1 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 1 tbsp. salted butter

• 1/4 c. vegetable stock

Directions

Rub the meat with salt and pepper on all sides. Heat a large skillet over high heat. Place butter in hot pan. Once butter is melted, add pork shoulder and sear on each side (about 4 minutes per side). The exterior of the meat should be medium to dark brown.

Pour vegetable stock into a slow cooker, then place the seared pork on top. Cook on low for 7 to 8 hours, depending on slow cooker, then shred.