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Source of Recipe
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List of Ingredients
1 PACKAGE WON TON WRAPPERS, CORNERS CUT OFF TO MAKE INTO A CIRCLE
3/4 Cup chinese cabbage
4 cups water
2 cups cold water
3/4 lb. ground pork
1 tsp dry sherry
1 tsp minced ginger root
1/2 cup minced scallions
3 tbs soy sauce
1 1/4tsp salt
1 tbs lard or veg. oil
1 tsp sesame oil.
Recipe
To blanch cabbage bring 4 cups
of water to a boil;add cabbage.
Cook 1 minute;drain.
Quickley plunge into cold water.
Drain well squeezing to remove
excess water.
Chop cabbage very finely.
Combine pork, wine, ginger, scallions,
soy sauce, salt, lard, veg oil and
sesame oil in a bowl & mix well.
Add cabbage to pork mixture.
Mix well to combine thorougly; set aside.
Place 1 TBS pork filling in center of wrapper.
Fold circle over filling to make a half circle
and pinch once at the top.
Make 2-3 pleats on each side and pinch to seal,
it should resemble a small cresent.
Heat a 12-inch skillet over high heat 1 minute.
Add 2 TBS of oil; heat 30 seconds.
Carefully place the dumplings pleated side up
around the edge without over lapping and then
in center of pan.
Fry until bottoms are golden, about 1 minute.
Add 2/3 cups water.
Cover and cook until about 2 TBS of water is left.
Add 1 TBS oil to skillet.
Cook covered over low heat 1-2 minutes.
Remove from heat.
Repeat with the remaining dumplings.
Makes 48
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