Prep 1 hr
Cook 15 mins
You won't be able to stop eating these they are that good, and they freeze well also.
- 100 wonton skins
- 1 3⁄4 lbs ground pork
- 1 tablespoon minced fresh ginger
- 4 -5 fresh minced garlic cloves (or more or less to suit taste)
- 2 tablespoons minced green onions
- 4 tablespoons soy sauce
- 3 tablespoons sesame oil (no substitutions, only sesame oil)
- 1 egg, beaten
- 5 cups finely shredded Chinese cabbage
- In a large bowl, combine the uncooked pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage; stir until well mixed.
- Place 1 heaping teaspoon of pork filling onto each wonton skin; moisten edges with water then fold edges over to form a triangle shape.
- Roll edges slightly to seal in filling.
- Set dumplings aside on a lightly floured surface until ready to cook.
- TO COOK: Steam dumplings in a covered bamboo or metal steamer (an electric veggie steamer works great also) for 15-20 minutes.
- Serve immediately with sweet and sour sauce.
No kidding!!!! I made these today after school and the kids devoured them all! I served them with soy sauce and vinegar as the sauce. These are just as good as the ones we get at the local restaurant. Thank you Thank you
Family loved it. I made the filling a day before and with green cabbage.
Another wonderful recipe from Kittencal!! I cheated on the "fresh" ginger and used powder instead. I used far less sesame oil, maybe only 1 tablespoon. I don't like the bitterness. I used green cabbage instead of Chinese cabbage, making sure to squeeze out the water. Fried in a non-stick skillet with a little oil and water. Delicious! Even better than the local Chinese restaurant!!