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    • #276193

      Makes: About 4 doz. or 24 servings, about two dumplings

      1 lb. ground pork
      1-1/2 cups chopped napa cabbage (about 3 oz.)
      4 green onions, chopped (about 1/3 cup)
      1 egg, lightly beaten
      1/4 cup kraft good seasons asian sesame with ginger dressing, divided
      1/4 cup soy sauce, divided
      1 pkg. (12 oz.) round won ton wrappers (about 4 doz.)
      10 tsp.

      oil, divided
      1-1/4 cups water, divided

      MIX pork, cabbage, onions, egg and 2 Tbsp. each of the dressing and soy sauce until well blended. Spoon evenly onto won ton wrappers, adding about 1 tsp.

      of the pork mixture to each wrapper. Moisten edge of each wrapper with water; fold in half to form a half-moon, pressing edges together to seal. If desired, edges can be pleated with five or six folds.

      HEAT 2 tsp. of the oil in large nonstick skillet on medium-high heat. Add 10 dumplings; cook 1 to 1-1/2 min.

      or until bottoms are golden brown. Gradually add 1/4 cup of the water; cover. Reduce heat to medium-low; cook 2 to 2-1/2 min.

      or until filling is cooked through and water has evaporated. Remove dumplings to serving plate; wipe skillet dry. Repeat with remaining dumplings.

      COMBINE remaining 2 Tbsp. dressing, remaining 2 Tbsp. soy sauce and remaining 1 Tbsp.

      water. Serve as a dipping sauce with the dumplings.

      Cooking Know-How: If round won ton wrappers are unavailable, use square won ton wrappers. Fill as directed, folding in half to form a triangle and omitting the pleating step.

      How to Prevent Won Ton Wrappes From Drying Out: Keep won ton wrappers covered with plastic wrap until ready to use.

      Substitute: Substsitute savoy cabbage for the napa cabbage.

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