Wontons/Dumplings/Pot Stickers

Pot stickers are fried.      Dumplings are steamed.      Both are awesome

Package wonton wrappers (100)
1 3/4 pounds ground pork (not sausage)
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
1 bunch sliced green onion
4 tablespoons premium soy sauce
1 tablespoons sesame oil
1 egg, beaten
5 cups finely shredded Chinese cabbage
1. In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
2. Place 1 heaping teaspoon or 1 scoop of small ice cream scoop of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
3. To Cook: Steam: in a covered bamboo or metal steamer for about 15 to 20 minutes.   Fry: in small amount of oil on both sides until golden brown

Yields approximately 100    Serve immediately

TIP: Fresh lean pork can be chopped in food processor until very fine.

Dumpling sauce
1 tablespoon sesame oil
1 cup soy sauce Maggie soy sauce.
1/3 cup seasoned rice vinegar
1 tablespoon dry sherry
1/2 -1 teaspoon Sriracha sauce to taste

Combine and heat if desired.


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