These Chinese dumplings are so delicious and filling, I actually serve these as a meal. They also freeze well to make appetizers at a later date.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add napa cabbage and cook uncovered until tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the napa cabbage is cold, drain well, squeezing out any excess water, and place in a large bowl. Stir in ground pork, 2 tablespoons of soy sauce, sherry, cornstarch, 1 1/2 teaspoon of minced ginger, and green onion.

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  • Arrange half of the wonton wrappers on a large sheet of waxed paper. Brush each wrapper lightly with the egg white. Place a heaping teaspoon of the pork mixture in the center of each wrapper. Gather all 4 corners of the wonton wrapper and pinch the edges together to seal in the filling. Repeat with remaining wonton wrappers.

  • Bring large pot of water to a boil and drop the wontons into the boiling water. When the wontons rise to the surface, continue to cook them one minute longer. Remove with a slotted spoon as they finish cooking and place on a platter.

  • Dipping sauce: Mix 1/4 cup soy sauce, seasoned rice vinegar, and 2 tablespoons of shredded fresh ginger in a bowl.

Nutrition Facts

240.5 calories; 13.4 g protein; 31.7 g carbohydrates; 28.8 mg cholesterol; 1222.7 mg sodium. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 5 stars
11/12/2009
Made these last night and they were delicious. Instead of pork I used ground chicken and slightly browned it in a skillet first instead of adding it raw. And I didn't have any sherry so substituted a dry red wine. I served these along with a vegetable stir-fry on top of Udon noodle pasta. Took me longer than an hour but well worth the time. Read More
(9)
10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/12/2009
Made these last night and they were delicious. Instead of pork I used ground chicken and slightly browned it in a skillet first instead of adding it raw. And I didn't have any sherry so substituted a dry red wine. I served these along with a vegetable stir-fry on top of Udon noodle pasta. Took me longer than an hour but well worth the time. Read More
(9)
Rating: 5 stars
02/09/2010
Very good! Much easier to fold wontons than I expected found a video on YouTube to see how. Followed the recipe pretty closely. Fried some and boiled some liked them both ways. Will definitely make this again! Was not that taken with the recommended dipping sauce tried a variety of sauces hoisin sauce or plum sauce was excellent with these. Read More
(5)
Rating: 4 stars
03/18/2012
The only thing I added was 1 Tsp of sesame oil to the filling. Only thing I didn't like was the texture...was a little mushy. Read More
(3)
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Rating: 5 stars
11/23/2009
Very delicious. Made some to freeze also. Read More
(2)
Rating: 5 stars
03/15/2015
These are fantastic! I used regular cabbage because I had some to use up but I definitely know napa would do the job better since it's a softer texture. Didn't make the sauce part because I was using them in wonton soup. Very good!! Read More
(1)
Rating: 5 stars
12/18/2016
Top notch! I did change ingredients the first time- bad idea. I was out of stuff. So I suggest this- you MUST use the egg white wash to hole them together. And don't over cook. I forgot mine. Next time around followed recipe and it is outstanding. Read More
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Rating: 5 stars
01/05/2017
Delicious. I heated them in hot water for a few minutes then put in a bowl and covered with beef broth and scallions. My daughter must have eaten 20 of them and kept asking for more. Read More