- 1 Pound ground pork
- 4 Cups shredded Napa cabbage
- ¼ Cup water chestnuts, chopped
- 1 Tablespoon minced green onions
- 1 Tablespoon soy sauce
- ½ Tablespoon freshly grated ginger
- 1 Teaspoon sesame oil
- ½ Teaspoon salt
- 1 package wonton wrappers, such as Nasoya
- 1 Cup water, plus more for sealing the dumplings
- Canola Oil, for cooking
- Asian dipping sauce
In a large bowl, combine the pork, cabbage, water chestnuts, green onions, soy sauce, ginger, sesame oil, and salt. Place the wonton wrappers on a work surface and drop one heaping teaspoon of filling in the center. Moisten the edges with water using your finger tip and fold the dumpling in half and pinch to seal, creating a ripple pattern along the edge by pinching and gently pushing together small segments of it. Repeat with the remaining dumplings.
In a large skillet heat 1 teaspoon of canola oil over medium heat. Place the dumplings in a skillet without touching one another. Cook for 4 minutes, until lightly browned on the bottom. Pour in ¼ cup of water, cover with lid and cook until the water cooks off; about 5 minutes. Flip and cook for 4 minutes; until lightly browned. Repeat this process for the remaining dumplings. Serve the dumplings hot with dipping sauce.