Pan-fried Pork And Cabbage Dumplings

Pan-fried Pork And Cabbage Dumplings

1/2 lb. ground pork
1/2 c. Napa cabbage, finely chopped
1/2 T. garlic, chopped
1/2 T. ginger, chopped
1 T. sesame oil
salt and pepper, to taste
Won Ton wrappers
oil, for frying

Mix all the ingredients.

Place 1 T. of filling in the middle of thick
dumpling wrapper.

Brush water along Won Ton edges. Fold in half.

Makes pleats on the edges of each won ton,
pinching edges together firmly. Repeat until
you've used all the filling.

Cook in boiling salted water for 2 mins.,
and drain.

In a non-stick pan lg. enough to hold dumplings
in one uncrowded layer, pan-fry dumplings in
about 1 tsp. of oil per dumpling, until browned
on all sides. Add more oil, if pan becomes dry.