Thursday, January 5, 2012




  • 100 (3.5 inch square) wonton wrappers
  • 1 3/4 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


  1. In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
  2. Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
  3. To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately with * ginger sauce.
*  To freeze, lay parchment paper onto cookie sheet then place Dumplings on cookie sheet.  Freeze seperate and then place into freezer container or cryovac.

*Ginger sauce
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 1/2 lemon, juiced
  • 1/4 cup soy sauce
  • 1/4 teaspoon sugar
  • 1/4 teaspoon white vinegar

  • *garnish with Fresh green onion*

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