Wonton Filling

24 fill wontons


  • ½ 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.

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