..as in I threw my usual weekday caution of time to the wind. It never ceases to amaze me how slowly I assemble wontons. And I'm not exactly showcasing form over function. Chefs in China study dumpling making for years. I can't compete, basically because I can't pleat. No matter, these wontons taste terrific. I use my friend Nancy McDermott's Quick & Easy Chinese as a benchmark for the dumplings.
For the broth, I lightened my mom's chicken soup with a little water, added a couple slices of ginger, a little soy sauce, salt and shredded cabbage (one head of savoy lasted 2 weeks and supported at least half a dozen dishes! Go folate & vitamin C!).
1 lb ground pork
2 teaspoons finely chopped ginger
4 scallions chopped
1 tablespoon soy sauce
1/4 cup shredded Savoy cabbage
1 teaspoon s
1/2 teaspoon sugar
I could only find square dumpling wrappers so I place the filling in the middle and bring two opposite corners together to make a triangle. Then I bend the two furthest corners to the middle of their straight line so they touch. Water makes wonton wrappers stick like glue – use it on all the edges.
Note: Nancy's recipe calls for spinach – I subbed cabbage. It also calls for sesame oil and I'm out. Last note-her dumplings are potstickers, notable for getting a crust in a fry pan and using steam to finish them. Fabulous alternative to floating them in soup.