Somewhat tedious but good. Did not read the ingredient list correctly and bought pork sausage by mistake. Still good but a little salty. I think the point behind cooking the pork and cabbage before adding to the wrapper is to remove the excess water, cabbage has a LOT of water which may make the dumplings soggy and harder to handle. I shredded a small head of cabbage, added 2 tsp salt to draw water out, stirred & let it sit 20 minutes, strained a LOT of water out using a cheesecloth. Did go ahead & precook the pork so I could test the filling and adjust seasonings to my preference. Used a cornstarch slurry to wet the wanton edges before sealing, made around 45 w/none falling apart. I steamed first then fried to avoid the grease spatter. Put in oven to keep warm and unintentionally 'baked' some of them, very crunchy! Won't do that part again or will cover the dish instead, didn't like the crunch factor. Good recipe, will make again sometime.
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Somewhat tedious but good. Did not read the ingredient list correctly and bought pork sausage...