Pot Stickers/Wonton Filling

By edielou

Ingredients

• 1/2 cup finely chopped Napa or Savoy cabbage
• Coarse salt
• 6 ounces ground pork, not all lean
• 3 scallions, finely chopped
• 1 tablespoon finely chopped, peeled fresh ginger
• 1 teaspoon soy sauce
• 1 teaspoon toasted sesame oil
• 24 rectangular (3 1/2-by-3-inch) or square wonton wrappers
• 1 recipe Wonton Filling
• 2 tablespoons vegetable oil
• 2 scallions, finely chopped (optional)
• 1/3 cup reduced-sodium soy sauce, for serving

Details

Cooking time 40mins

Preparation

Step 1

In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days.

Make wontons (through step 2).Transfer to an oiled plate, and cover with a damp towel to keep moist.
In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes. Repeat with remaining tablespoon oil and wontons. Sprinkle pot stickers with scallions, if using, and serve with soy sauce.