Chinese Dumplings (Boiled, Pork/cabbage)
| Yield: | 3 Servings |
| Categories: | Pork, Chinese, Meats |
| FILLING | ||
| 1 | lb | Fresh lean ground |
| Pork in a bowl | ||
| 1/2 | c | Cabbage, after chopping |
| Very fine and squeezing | ||
| Out water till dry | ||
| 2 | ts | Salt (plain old |
| Iodized salt) | ||
| 2 1/2 | ts | Sugar (just white |
| Granulated) | ||
| 1 | ts | Pepper (white or black; |
| This is optional to taste) | ||
| 2 | tb | Soy sauce |
| 2 | tb | Cornstarch |
| 2 | ts | Sesame oil |
| 1 | sm | Bowl of water just for |
| Sealing wontons | ||
| 1 | md | Wonton skins (thickness |
| Will determine | ||
| Cooking time) | ||
| SAUCE | ||
| 2 | tb | Hot chili sauce |
| 3 | tb | Soy sauce |
| 1 | ts | Powdered ginger |
| 1 | ts | Sesame oil |
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