Wontons (or potstickers)
Put in soup or fry for potstickers
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- 1 pound(s) lean ground pork
- 2 leaves of napa cabbage minced
- 4 stalks of green onion minced
- 1 teaspoon(s) salt and pepper
- 1 eggs
- 1/2 cup(s) milk
- 1 package medium wonton skins (not thin ones)
- Combine pork, minced cabbage and minced green onion in medium bowl. Add one teaspoon of each salt and pepper and 1 egg.
- Pour milk in small seperate bowl to seal edges of wrappers.
- Lay out wonton wrappers, 8 at a time on a cutting board. Put 1 teaspoon of meat in center. Use milk to seal edges in shape of triangle. Bring top of one triangle point to bottom of opposing triangle point and seal.
- For soup - boil 1.5 quarts chicken broth, drop in wontons one at a time so they don't stick together. When they float, they are cooked through. Add chopped bok choy (or other green vegetable) and soy spouts. Garnish with chopped green onion.
- For potstickers. Place potstickers in a nonstick skillet so they don't touch. Pour in a 1 tbsp oil and enough water so comes up 1/2 way to potstickers. Put lid on and boil on medium. Listen for sizzling, when the water has mostly evaporated, take off lid and watch till liquid is gone. Take off heat and use a spatula to scrape potstickers off bottom of pan - serve. Pan needs to be washed after each set is cooked.
This recipe is a personal recipe added by kimwchew and has not been tested or endorsed by MyRecipes.
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Wontons (or potstickers) Recipe at a Glance
- COURSE: Soups/Stews