Wonton's "Potstickers"

By BlueSchmoo

marthastewart.com

Wontons can be simmers or steamed, or steamed then pan fried

Ingredients

• Makes enough to fill about 24 wontons 3 wontons each
• 24 (12 - 4 servings)
• 1/2 cup finely chopped Napa or Savoy cabbage (1/4 Cup)
• Coarse salt
• 6 ounces ground pork, not all lean (3 Oz)
• 3 scallions, finely chopped (1 1 /2)
• 1 tablespoon finely chopped, peeled fresh ginger (1 1/2 tsp)
• 1 teaspoon soy sauce (1/2 tsp)
• 1 teaspoon toasted sesame oil (1/2 tsp)

Preparation

Step 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.