Chinese Dumplings

Ingredients:
1 pkt of Wonton wrappers (from Asian grocers)


For filling:

1 cup julienne nappa cabbage, excess water removed
5 sprigs of chives, chopped
1 cup of firm tofu chopped (for vegetarian) or
1 cup of ground pork/chicken
1 tsp sesame oil
1 tsp sugar
2 tbs of soya sauce
2 tbs of garlic salt
1 tbs of grated ginger
1 tbs of sesame oil

2 tbs of oil for sauteing

Use Ponzu or Goyza sauce (Trader Joe's) for dipping.

Method:
In a mixing bowl, combine all the ingredients and add seasonings. Mix together to make filling. On each wonton wrapper, place a teaspoon of the mixture and apply water at the edges of the wonton skin and gather one side to make a semi circle. Press the skins to seal tightly. Repeat until all filling is done.

Heat vegetable oil on high heat on a pan. Saute the dumpling on both sides to golden brown. Turn heat to low. Get ready a pan cover. Add 1/4 cup of water (preferably hot water) to the pan  and cover the pan to steam the dumpling. When water is dried up, it means the dumpling is cooked.

Serve with dipping sauce.

After reading this and you feel its too much work, then my advice is to buy the ready made from the frozen section of the Asian Grocery store. There are many varieties, chinese, japanese and korean. Majority are pretty good.

Enjoy!