Total Time
47mins
Prep 30 mins
Cook 17 mins

Can be steamed, shallow fried, or poached (directions for poaching). Keep the broth and eat as a soup. Delicious! From "The Asian Cook" by Linda Doeser. Add 2 teaspoons sesame oil to the mince mix for more flavour (and more calories).

Ingredients Nutrition

Directions

  1. Blanch the chinese cabbage leaves until soft. Cool then chop finely.
  2. Mix the cabbage with the pork, spring onions, ginger, salt, sugar, soy sauce, sherry (chinese wine can be used) and sesame oil (if using).
  3. Plase about 1 tablespoon of filling into the centre of a wonton wrapper. Moisten edges of wrapper with water, fold into triangle (or half moon if using round wrappers) shape and seal by pinching tightly.
  4. Poach in boiling water for 2 minutes. Turn the heat off under the water and allow to sit for 2 minutes.

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