Clean and cube: 1 quarter of a yellow onion, one half of a tart apple, about eight ounces of lean pork. Grind together with a food processor, whizzy wand, food mill, or what you will until a sausagelike consistency is obtained. Add marinated garlic, salt, pepper, rosemary, and a dab of hot sauce to taste (I used Matouk's, very sparingly, because I wanted the fruity flavor of the Scotch Bonnets, but whoa nellie hot so go light because the pork and apples won't stand up to super-strong hot flavors). Mix in four or five sun-dried tomatoes, soaked in olive oil and minced. I left the skin on the apple. It was prettier that way. The sausage is kind of a lovely ivory speckled with white and bright red bits when it's done and (later) cooked.
Stuff this into wonton wrappers, using the usual technique. (a teaspoon of sausage in the center of a wrapper, wet two edges with egg wash, stick dumpling together in a triangle, fold into wonton shape, stick corners together with egg wash.) Makes oh, about 38, which is enough for three people for a main course.
Cook for about twenty minutes in chicken broth with carrots, celery, rosemary, garlic, a little more black pepper. Serve in your most mismatched bowls, sprinkled with chopped scallions. (I go out of my way to have mismatched bowls. It makes me feel Bohemian.)
This is very cool, because you expect it to taste Asian, and it totally doesn't. And I've always been amused by subtleties. So this is kind of a fusion-cuisine subtlety.