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Wonton Filling

  • Yield: Makes enough to fill about 24 wontons
Wonton Filling

Source: Martha Stewart Living, April 2006

Ingredients

  • 1/2 cup finely chopped Napa or Savoy cabbage
  • Coarse salt
  • 6 ounces ground pork, not all lean
  • 3 scallions, finely chopped
  • 1 tablespoon finely chopped, peeled fresh ginger
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame oil

Directions

  1. In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days.

Reviews (13)

  • freakymom1958 17 Mar, 2014

    is there a step 2? sounds like something is missing.

  • Kimmie G 19 Sep, 2012

    I have a question about this recipe if anyone can answer. With regards to the meat. Do you cook it first? Or does it cook in the wonton?

  • pattipoopidoo 1 Feb, 2012

    PERFECT!!!!!!!!!!

  • tiffsta6715 5 Jan, 2012

    These were very good! (I used ground chicken and cole slaw mix and increased the soy to 1Tablespoon) Easy but it is time consuming stuffing each wonton by hand. I didnt bother with draining the cabbage. I just pulsed in the food prossesor once and added it to a bowl. Added everything else to the processor and pulsed couple times. Added that mixture to the bowl and stired. 1rounded teaspoon per wonton and I steamed mine in a steamer basket for 15mins. I also froze some raw ones for later use.

  • hrs_15 12 Aug, 2011

    Used slaw mix in place of napa cabbage. Recipe turned out great! Froze & used as needed!

  • emilykuh 14 Jan, 2011

    This recipe is so easy to make and it tastes amazing, too. I make a double batch and then put them in a freezer bag in the freezer and pull them out whenever I want.

  • psofey 23 Feb, 2010

    This is the perfect dumpling filling. Tastes like take out, but better :)

  • psofey 23 Feb, 2010

    This is the perfect dumpling filling. Tastes like take out, but better :)

  • myrtletheturtle3 24 Dec, 2008

    JFOWLERINCOLUMBUS, your version sound very good! What measurements do you suggest for each of your extras?
    Thanks!

  • JFOWLERINCOLUMBUS 28 Oct, 2008

    I made once and then made again with my extras: pepper flakes, onion power, sauteed little longer to brown

  • welch2008 30 Jul, 2008

    This recipe is wonderful! The taste is authentic too. Even better than what I get in a "good" Chinese restaurant. Highly recommend.

  • MarilynofSeattle 31 May, 2008

    These are superb! I added a little bit of chili pepper flakes...yum!

  • CathySt 22 May, 2008

    This recipe is delicious and great as appetizers. Would recommend to everyone.

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