Ingredients
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8 ounces ground pork (or any other meat/fish filling)
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1 tablespoon minced ginger
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1 tablespoon minced garlic
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2 tablespoons finely chopped green onions
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1 cup of finely chopped napa cabbage
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2 tablespoons soy sauce
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2 teaspoons cornstarch
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1 tablespoon olive oil
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1 package wonton wrappers or 1 package gyoza skins
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3 tablespoons peanut oil
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1 teaspoon sesame oil
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3 tablespoons soy sauce
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1 egg white
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1/4 cup water chestnut, chopped
Instructions
- Cook cabbage for 1-2 minutes in enough water to cover the bottom of the pan.
- Remove from heat and drain water.
- Saute pork in olive oil until cooked.
- Add ginger, garlic, sesame seeds, onions, chestnuts, cabbage, soy, corn starch and mix until blended and remove from heat.
- Brush wonton wrapper with egg white and add one spoonful of meat mixture.
- Fold bottom of wrapper over top and seal into a half crescent.
- Tighten seal with fingers.
- Shallow fry dumplings in peanut oil at medium heat flipping over once, until browned on one side.
- Serve with dipping sauce.
- To make dipping sauce: Mix together and serve with dumplings.