If you asked me what my favorite food was, I'd say "won tons" in a second. In Japanese, "Gyoza". In Korean, "Mandu" (see my Korean wonton recipe). In Chinese, "Jiaozi". I mean, obviously Asians love won tons. They make them with different stuffings so they taste slightly different but they are all very yummy. When I was a little girl, my family would always go to my grandparent's for Thanksgiving and make lots of different kinds of won tons for soup and appetizers. We ate won tons for days. Ah, I miss the good ol' days... Now, if you love won tons and would like to make some at home, you must try this recipe. It's one of the best won ton recipes I've come across. It was absolutely phenomenal. It was very original and authentic. You can steam or fry or put it in soup. However you like it.
Adapted from Ethnic Cuisine
1 lb fresh ground pork, not too lean
1 tbsp soy sauce
1 1/2 tsp salt
1 tsp rice wine
1/2 tsp sesame oil
3 1/2 oz/100g cabbage, very finely chopped
2 tsp finely chopped fresh gingerroot
2 tsp finely chopped scallion (I didn't use any)
1/2 tsp white pepper
50 round won ton skins, about
all purpose flour, for dusting
chili or soy sauce dipping sauce, to serve
For the filling, mix the pork with the soy sauce and 1/2 teaspoon of the salt. Stir carefully, always in the same direction, to create a thick paste. Add the rice wine and oil and continue mixing in the same direction. Cover and let rest for at least 20 minutes.
To prepare the cabbage, sprinkle with the remaining salt to help draw out the water. Add the ginger, scallion, and pepper and knead for at least 5 minutes into a thick paste. Combine with the filling.
To make the dumplings, put about 1 tablespoon of the filling in the center of each skin, holding the skin in the palm of one hand. Moisten the edges with water, then seal the edges with 2 or 3 pleats on each side and transfer to a lightly floured board.
To cook dumplings, you can choose to steam or panfry them. Either way, they're very yummy!