MAKING WONTONS:

1. Mix ground pork + ginger + Reduced Sodium soy sauce in a bowl.

2. Add mushrooms + shredded carrots + shredded cabbage + green onions to ground pork mixture. 

3. Place a cup of water nearby your ‘preparing wonton’ station. You will need water to dab/wipe/swipe on the edge of each wonton wrapper. [The water is what makes the seal for your wonton.] 

4. Arrange a few wonton wrappers on a plate, keeping the rest in the package so they don’t dry out. [If they dry out, they will crack and not seal properly.]

5. Dump approx. 1 Tablespoon of pork filling onto the center of each wrapper. Be careful not to overfill, as this will cause your wonton pouch to be too big and it won’t seal properly leaving you with an open, soggy wonton. 

6. When you have the correct amount of filling, dab water on one edge of the wonton wrapper and fold the other edge over, making pleats as you press one side to the other. Or simply make a half moon.

COOKING

Steaming:

1. DO NOT overlap the wontons. They will stick together and it will be tricky unsticking them

2. Place steamer basket over a sauce pan of boiling water and steam for 10 min. -Don’t remove the lid which will release the steam and interrupt the cooking. 

3. Once done, remove from the steamer basket and serve with soy sauce. 

Pan Fry:–

1. Heat 2 Tablespoons olive oil in a saute pan over medium heat. 

2. Place dumplings in an even layer and fry for a few minutes until both sides are golden brown. 

3. Add 1/3 cup water and cover with a tight fitting lid. Continue to cook until the water has boiled away and then uncover and reduce heat to medium. 

4. Let the dumplings cook for another 2 or 3 min and then remove from heat and serve with soy sauce.