Wonton Filling
- Makes enough to fill about 24 wontons
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
- teaspoon toasted sesame oil
Directions
- 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. Refrigerate leftover filling up to 2 days.
Source: Everyday Food - Issue 31, April 2006, Page 140.