- 24
Ingredients
- 1/2 cup finely chopped cabbage (napa or savoy)
- salt
- 6 oz ground pork
- 3 scallions, finely chopped
- 1 tbsp ginger
- 1 tsp soy sauce
- 1 tsp toasted sesame oil
- 24 wonton wrappers
- 2 tbsp vegetable oil
- 1 cup water
Preparation
Step 1
In a medium bowl, toss cabbage and salt. let stand 10 minutes. wrap cabbage in a double layer of paper towels, squeeze excess liquid out. return cabbage to bowl, add pork, scallions, ginger, soy sauce, and sesame oil. mix well with a fork. Filling can be refrigerated up to 2 days.
To make pot stickers, use one wonton wrapper at a time and keep rest covered. Place 1 rounded tsp filling in center of wrapper. with damp fingertips, moisten all edges. Fold wrapper in half over filling to form a triangle. make sure filling is centered, press down edges firmly to seal. Transfer to a lightly oiled plate, cover to keep moist. Repeat with wrappers and filling.
In a large skillet with a lid, heat 1 tbsp oil over medium. Add half the wontons and cook, turning once, until lightly browned on each side. Add 1/2 cup water, cover and steam until wrappers are translucent, 2-3 minutes. Repeat with rest of oil and wontons. Serve immediately with soy sauce.