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.
—ChrisandAmy
Ingredients
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1 pound
ground pork
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3/4 cup
nappa cabbage, chopped finely
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3
green onions, chopped finely
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1/4 cup
water chestnuts, chopped finely
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2 teaspoons
peeled and grated fresh ginger
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2 teaspoons
minced garlic
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2 teaspoons
low sodium soy sauce
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2 teaspoons
rice vinegar
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1 teaspoon
toasted sesame oil
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1 teaspoon
white pepper
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2 packets
wonton wrappers
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small bowl water
Directions
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In a large bowl, mix together all ingredients except wonton wrappers.
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One by one, lay out a wonton wrapper and place a teaspoon of the mixture in the center.
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Brush the edges of the wrapper with water and fold into desired shape.
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Fry, boil, steam and/or freeze as needed.
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