Ingredients
1/2 cup finely chopped napa or savoy cabbage
Coarse salt
6 ounces ground pork, not all lean
3 scallions, finely chopped
1 tablespoon finely chopped peeled fresh Ginger
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
Preparation
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. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Makes enough to fill about 24 wontons. Refrigerate leftover filling up to 2 days.
Making Wontons:
work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center.
With dampened fingers, wet the four edges. To make a triangle, fold wrapper in half over filling, making sure the ends meet and filling is centered; press edges down firmly to seal.
Moisten one tip on long side of triangle. Then bring together both tips on long side, overlapping them slightly; press tips together to seal.
Fold remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.
