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Prep Time: 30 Minutes Cook Time: 17 Minutes |
Ready In: 47 Minutes Servings: 5 |
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Can be steamed, shallow fried, or poached (directions for poaching). Keep the broth and eat as a soup. Delicious! From The Asian Cook by Linda Doeser. Add 2 teaspoons sesame oil to the mince mix for more flavour (and more calories). Ingredients:
450 g chinese cabbage |
450 g pork, mince |
500 g wonton wrappers |
1 tablespoon spring onion, finely chopped |
1 teaspoon ginger, finely chopped |
2 teaspoons salt |
1 teaspoon light brown sugar |
2 tablespoons light soy sauce |
1 tablespoon dry sherry |
Directions:
1. Blanch the chinese cabbage leaves until soft. Cool then chop finely.
2. Mix the cabbage with the pork, spring onions, ginger, salt, sugar, soy sauce, sherry (chinese wine can be used) and sesame oil (if using).
3. Plase about 1 tablespoon of filling into the centre of a wonton wrapper. Moisten edges of wrapper with water, fold into triangle (or half moon if using round wrappers) shape and seal by pinching tightly.
4. Poach in boiling water for 2 minutes. Turn the heat off under the water and allow to sit for 2 minutes.
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