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Author Notes: By whatever name you call them, (gyoza, mandu, pot stickers), Asian dumplings are humble, satisfying, delicious morsels. We've ordered them in countless Asian restaurants, and have been tempted, then disappointed, by a few frozen versions.
One night we wanted to make them ourselves. But, it being a weeknight, and having recently made homemade ravioli on a weeknight, we decided it was necessary to cheat a little bit and used wonton wrappers instead of making them from scratch. For the filling, we chose a traditional pork and cabbage mixture; our recipe is below. We assembled for what seemed like forever (it's amazing how far a pound of ground pork can go!), and were left with about six dozen little packets of yumminess.
Makes 6 dozen dumplings
- 1 pound ground pork
- 3/4 cups nappa cabbage, chopped finely
- 3 green onions, chopped finely
- 1/4 cup water chestnuts, chopped finely
- 2 teaspoons peeled and grated fresh ginger
- 2 teaspoons minced garlic
- 2 teaspoons low sodium soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon white pepper
- 2 packets wonton wrappers
- small bowl water
- In a large bowl, mix together all ingredients except wonton wrappers.
- One by one, lay out a wonton wrapper and place a teaspoon of the mixture in the center.
- Brush the edges of the wrapper with water and fold into desired shape.
- Fry, boil, steam and/or freeze as needed.
- This recipe was entered in the contest for Your Best Dumplings