Source: Adapted from Martha Stewart
1/2 cup finely chopped Napa cabbage
1/2 lb ground pork
3 green onions, finely chopped
1 tablespoon finely chopped, peeled fresh ginger (I used 1/2 tablespoon ground ginger)
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
Wonton Filling Directions
1. In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid.
2. Return cabbage to bowl and mix well with pork, scallions, ginger, soy sauce, and sesame oil.
24 rectangular or square wonton wrappers (3 1/2-by-3-inch)
prepared wonton filling (from above recipe)
2 cans chicken broth (14.5 oz)
4 cups water
3 green onions, thinly sliced on the diagonal
2 to 3 teaspoons rice vinegar
1/2 teaspoon toasted sesame oil
Wonton Assembly Directions
1. Work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center of a wrapper.
2. With dampened fingers (or a brush), wet the four edges. Form a triangle by folding the wrapper in half over filling, making sure the ends meet and filling is centered; press down firmly to seal.
3. Moisten one tip on long side of triangle. Bring together both tips on long side, overlapping them slightly; press tips together to seal.
4. Fold remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.
1. Once wontons are made, set aside (keeping them covered with moist towel). In a large pot, combine broth, 4 cups water, and 1 teaspoon salt; bring to a boil.
2. Add wontons one at a time; return to a boil. Reduce heat to medium, and simmer until wontons are just cooked through, about 4 to 6 minutes. Stir in scallions, vinegar, and sesame oil; season with salt. Serve.