Recipe by BRANDI T
"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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shredded napa cabbage
1 1/2 teaspoons
minced fresh ginger root
green onion, minced
egg white, beaten
seasoned rice vinegar
finely shredded fresh ginger
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.
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.
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.
Very delicious. Made some to freeze also.
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Brandi's Won Tons
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 56
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