These little dumplings are made using wonton wrappers. You can boil them or pan fry (as we’ve done). The wrappers can be found in Asian markets or major grocery store chains, often located near the tofu or produce aisle. There are several ways to fold your dumplings–the easiest way is to simply fold in half. We’ve used a pinch pleat method for this batch.
Pork and Cabbage Pot Stickers
1/2 lb ground pork
1/2 head Chinese cabbage
2 green onions
1 teaspoon grated ginger
1 teaspoon sesame oil
1 tablespoon soy sauce
1 package of wonton wrappers
Salt and pepper
- Chop cabbage into small pieces. Finely chop green onions and grate ginger.
- In a large bowl combine ground pork, cabbage, onions, ginger, sesame oil, soya sauce and salt and pepper.
- Lay 6 wonton wrappers out flat and fill each with a teaspoon of filling.
- Whisk egg in a small bowl and use to seal brush around the egg of each wonton (do not over-fill or the wonton will not fold properly). Fold over and press down firmly ensuring each is sealed completed.
- Heat vegetable oil in a skillet (to test, dip the edge of a wonton into oil–if it begins to bubble the oil is ready).
- Cook 5-6 wontons at a time. Cook on one side for about 2 minutes, then flip and cook on other side until lightly golden brown.
- Remove and place on a paper towel lined plate.