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Pork and Cabbage Dumplings
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Prep Time:
40 minutes
Total Time:
40 minutes
Delicious pork and cabbage dumplings in crispy wonton wrappers, ideal for appetizers.
Ingredients:
  • 1/2 lb lean ground pork
  • 3/4 cup shredded Chinese (napa) cabbage
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup sliced green onions (4 medium)
  • 2 teaspoons soy sauce
  • 1/2 teaspoon chili puree with garlic
  • 1/4 teaspoon dark sesame oil
  • 36 wonton skins, about 3 1/4-inch square (from 12-oz package)
  • Additional sliced green onions, if desired
  • 3/4 cup soy sauce
Instructions:
  • Combine all ingredients in a large bowl, excluding wonton skins, additional green onions, and soy sauce.
  • Using a 3-inch round cutter, cut the wonton skins. Place a single wonton skin on a work surface. Keep the remaining skins covered with a damp paper towel to prevent drying out. Lightly brush the edges of the wonton skin with water. Spoon 1 teaspoon of filling just below the center of the skin. Fold the wonton skin over the filling to create a half moon shape, and firmly press the edges to seal. Keep the filled wontons covered with a damp paper towel to prevent drying out. Repeat the process with the rest of the wonton skins and filling.
  • 1. Bring 3 quarts of water to a boil in a Dutch oven. Add half of the dumplings and cook for 3 to 5 minutes until the edges of the wonton skins are clear. 2. Use a slotted spoon to remove the dumplings from the water and drain them on paper towels. 3. Repeat the process with the remaining dumplings. 4. Garnish with extra green onions and serve warm with soy sauce.

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