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.
6 dozen dumplings
nappa cabbage, chopped finely
green onions, chopped finely
water chestnuts, chopped finely
peeled and grated fresh ginger
low sodium soy sauce
toasted sesame oil
small bowl water
In This Recipe
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.