These wontons are great when used to make Wonton Soup. Somewhat time consuming to make, but they make a lot and the extras can be frozen. Shaping the wontons can be a nice activity to share with a few people together. This recipe makes about 50 - 60 wontons.
- 1 tablespoon finely grated ginger
- 2 tablespoons scallions minced
- 2 1/2 cups cabbage finely chopped, salted, then squeezed in cloth to remove excess moisture
- 2 tablespoons low sodium soy sauce
- 4 tablespoons rice wine
- 1 tablespoon sesame oil
- 1 pound ground pork
- 60 wonton wrappers if not square, trim to form a square
- In a medium bowl, mix all ingredients, except wrappers, until uniformly combined.
- Set a small bowl of water near area for shaping wontons. Lay six wrappers on clean surface. Use finger to moisten perimeter of each wrapper. Add a mounded teaspoon of filling in center. Fold to form a triangle with edges aligned and pressing out any air. Then bring together the two corners on the long side, using a bit of water, overlap them and press to seal. Set aside on baking sheet dusted with cornstarch. Note that the wonton wrapper package may also include a helpful visual guide.
- Cover with plastic wrap and store in refrigerator until ready to cook. To freeze, dust liberally with cornstarch and divide into batches for your recipe. Place in a plastic bag, remove air, and freeze.