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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.
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?
PERFECT!!!!!!!!!!
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.
Used slaw mix in place of napa cabbage. Recipe turned out great! Froze & used as needed!
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.
This is the perfect dumpling filling. Tastes like take out, but better :)
This is the perfect dumpling filling. Tastes like take out, but better :)
JFOWLERINCOLUMBUS, your version sound very good! What measurements do you suggest for each of your extras?
Thanks!
I made once and then made again with my extras: pepper flakes, onion power, sauteed little longer to brown
This recipe is wonderful! The taste is authentic too. Even better than what I get in a "good" Chinese restaurant. Highly recommend.
These are superb! I added a little bit of chili pepper flakes...yum!
This recipe is delicious and great as appetizers. Would recommend to everyone.