First, let me qualify this recipe with: I am not a chef, I like the recipes I relate and most are fast and my husband likes them. As he is Diabetic, I have to give him something that he likes, even in small portions, so he will work with me in keeping his health as robust as possible. I make my Wrappers. If you do not want to make your wrappers go to the store and get Won Ton Wrappers. To Make the Wrappers yourself, see below.
TIME SCHEDULE FOR RECIPE
I MAKE WRAPPERS, WHILE WRAPPERS REST FOR 1 HOUR,
I CHOP NAPA CABBAGE, PLACE CABBAGE IN BOWL, SALT, LEAVE 30 MINUTES
MIX THE REST OF THE FILLING IN A POT ON THE STOVE TO COOK ON MEDIUM HEAT
********EXCEPT FOR THE EGG AND THE CABBAGE*********
I ROLL CABBAGE ON A TOWEL TO REMOVE WATER AS MUCH AS POSSIBLE
COOL FILLING. WHILE PORK FILLING COOLS, I ROLL OUT WRAPPERS
I Use Parchment Paper Between The Wrappers While I Roll Out The Rest Of The Wrappers To Prevent The Wrappers From Sticking
AFTER PORK FILLING COOLS, I MIX IN CABBAGE AND EGG, AND FILL THE WRAPPERS
2 Cups All Purpose Flour (I Use Unbleached Flour)
1/4 Teaspoon Salt
3/4 to 1 1/4 Cups Hot Boiling Water
Add Boiling Water to Flour in Small Increments. If Dough is too Dry Add Tiny Spoonfuls of Hot Water Until You Get a Nice Ball. Roll into a Ball and Put a in a Bowl (I use Glass) for an Hour. Cover the Bowl With a Wet Towel so the Dough Will Not Dry Out.
Once the Hour is up, Take the Ball of Dough, Roll Dough on a Floured Surface and roll into a Tube or I Take my Hands and Stretch The Dough into a Tube and Cut the Dough into 1″ to 2″ Sections and Roll each section into a Circle About 2″-3″.
If you Roll the Dough too Thin, while cooking, the Filling Will Come Out and Make a Mess. Put the Filling in the Center of the Circle and Stand the Wrapper up and Pinch the Ends Together like you do a Pie Crust. I Roll the Ends and Pinch as I Go…It makes for a Tight Seal. Keep The Filling off Of the Edges of The Wrapper or It Will Make Sealing Very Difficult to Impossible.
1 Cup of Napa Cabbage (Chop Cabbage and put in a Bowl with 1/4 Tablespoon of Salt and let sit for 30 minutes. While Cabbage is Sitting For 30 Minutes Cook your Pork Filling.
Some People Do Not Cook The Pork Filling Before Placing in the Wrappers. I Want To Make Sure the Pork Is Cooked as my Husband will see the Wrappers in the Refrigerator and Eat it without my knowing about it. I like to Stay Safe. I don’t want him eating Raw Pork. After 30 minutes place the Cabbage on a Towel and Press out the Water until the Cabbage is as Dry as Possible). I Mix Cabbage into the Filling After Pork Cools…I don’t want to Cook the Cabbage Ahead of time as the Cabbage will cook In the Wrapper.
1/4 Lb. of Ground Pork (I Use Lean). I Pace Pork in Pot on Medium Heat So It Will Crumble. With the Pork I add:
1 Tablespoon of Minced Ginger
3/4 Tablespoons of Minced Garlic
1 Tablespoon of Soy Sauce
1 1/2 Tablespoons of Sesame Oil
1 Egg. *** I Mix the Egg in After the Pork Filling Cools. The Egg Will Cook in the Wrapper.
Mix all of the Ingredients for the Pork Filling except the CABBAGE and the Egg (They Will Cook in the Wrapper). While the Pork Filling is Cooling, Start Rolling out the Wrappers.
See The Instructions (Above) Under Wrappers For That.
Once Wrappers are rolled out and the Pork filling has cooled, Mix in Napa Cabbage and Egg. Place Filling onto the Center of the Wrapper and Stand up the Wrapper and Pinch Closed. I use Chicken Stock Boiling on the Stove to cook my Filled Wrappers. Using a Slotted Spoon, Gently place the Filled Wrapper into Boiling Chicken Stock for about 3-5 Minutes. Remove Slotted Spoon or the Wrapper will stick to the Spoon and Tear the Wrapper. To Brown the Wrapper I Broil in the Oven on an oiled Cookie Sheet or Fry in a Pan with a little oil. I love them.