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100 (3.5 inch square) wonton wrappers
1 ¾ pounds ground pork
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons thinly sliced green onion
4 tablespoons soy sauce
3 tablespoons sesame oil
1 egg, beaten
5 cups finely shredded Chinese cabbage
Combine pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage in a large bowl. Stir until well mixed.
Combine all ingredients in a large bowl.
Place 1 heaping teaspoon of pork filling in the center of each wonton wrapper. Moisten edges with water and fold over to form a triangle. Press edges firmly to seal. Keep filled dumplings covered with a damp towel to prevent drying out until ready to cook.
Filling placed in wonton wrapper and sealed with water.
Edges slightly rolled to seal filling inside.
Arrange dumplings in a covered bamboo or metal steamer lined with parchment, making sure they're not touching to prevent them from sticking together; steam over simmering water until pork is cooked through, about 15 minutes.
Pork dumplings placed on a steamer to steam.
Serve hot and enjoy!
Cook’s Note
If you prefer to pan-fry the dumplings: Heat 1 tablespoon oil in a large skillet. Add dumplings and cook until bottoms are golden, then add ½ cup water, cover, and steam until cooked through, about 5 minutes.
Mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar, ½ teaspoon sesame oil, and ½ teaspoon sugar for an easy dipping sauce. Add red pepper flakes or Sriracha for heat.
1 ¾ pounds ground pork
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons thinly sliced green onion
4 tablespoons soy sauce
3 tablespoons sesame oil
1 egg, beaten
5 cups finely shredded Chinese cabbage
Combine pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage in a large bowl. Stir until well mixed.
Combine all ingredients in a large bowl.
Place 1 heaping teaspoon of pork filling in the center of each wonton wrapper. Moisten edges with water and fold over to form a triangle. Press edges firmly to seal. Keep filled dumplings covered with a damp towel to prevent drying out until ready to cook.
Filling placed in wonton wrapper and sealed with water.
Edges slightly rolled to seal filling inside.
Arrange dumplings in a covered bamboo or metal steamer lined with parchment, making sure they're not touching to prevent them from sticking together; steam over simmering water until pork is cooked through, about 15 minutes.
Pork dumplings placed on a steamer to steam.
Serve hot and enjoy!
Cook’s Note
If you prefer to pan-fry the dumplings: Heat 1 tablespoon oil in a large skillet. Add dumplings and cook until bottoms are golden, then add ½ cup water, cover, and steam until cooked through, about 5 minutes.
Mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar, ½ teaspoon sesame oil, and ½ teaspoon sugar for an easy dipping sauce. Add red pepper flakes or Sriracha for heat.
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