Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Reviews (15)

182 Ratings
  • 5 star values: 33
  • 4 star values: 36
  • 3 star values: 65
  • 2 star values: 29
  • 1 star values: 19
Rating: 5 stars
09/15/2018
My family has been making this recipe for years and it is delicious. We really love the versatility of being able to make a big batch and then use them in soup or eat them as potstickers. You can add other items based on your taste; we have used ginger and garlic. We make a dipping sauce of rice wine soy sauce sesame oil and sambal.
Rating: 4 stars
01/21/2018
I always add one clove of grated garlic and some corn starch. Other than that, perfect!
Rating: Unrated
03/17/2014
is there a step 2? sounds like something is missing.
Advertisement
Rating: Unrated
09/19/2012
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?
Rating: Unrated
02/01/2012
PERFECT!!!!!!!!!!
Rating: Unrated
01/05/2012
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.
Advertisement
Rating: Unrated
08/12/2011
Used slaw mix in place of napa cabbage. Recipe turned out great! Froze & used as needed!
Rating: Unrated
01/14/2011
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.
Rating: Unrated
02/23/2010
This is the perfect dumpling filling. Tastes like take out, but better :)
Rating: Unrated
02/23/2010
This is the perfect dumpling filling. Tastes like take out, but better :)
Rating: Unrated
12/24/2008
JFOWLERINCOLUMBUS, your version sound very good! What measurements do you suggest for each of your extras? Thanks!
Rating: Unrated
10/28/2008
I made once and then made again with my extras: pepper flakes, onion power, sauteed little longer to brown
Rating: Unrated
07/30/2008
This recipe is wonderful! The taste is authentic too. Even better than what I get in a "good" Chinese restaurant. Highly recommend.
Rating: Unrated
05/31/2008
These are superb! I added a little bit of chili pepper flakes...yum!
Rating: Unrated
05/22/2008
This recipe is delicious and great as appetizers. Would recommend to everyone.