New This Month

Wonton Filling

  • Yield: Makes enough to fill about 24 wontons

Source: Martha Stewart Living, April 2006


  • 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


  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 Add a comment