Pork and Napa Cabbage Wontons

Cooking StepsHow to cook Pork and Napa Cabbage Wontons step by step

Cooking Process

1. 
   Step 1 Detail

   Slice ginger and scallion, add Sichuan peppercorns and hot water. Steep for 20 minutes to make a scallion-ginger-peppercorn infusion.

2. 
   Step 2 Detail

   Wash the napa cabbage and dice it.

3. 
   Step 3 Detail

   Place in a bowl, add salt, and toss evenly. Let it sit for 10 minutes to draw out moisture.

4. 
   Step 4 Detail

   Chop the cilantro (swap for a handful of Chinese chives if you dislike cilantro). Add the egg to the ground pork along with salt, chicken bouillon powder, light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and white pepper powder.

5. 
   Step 5 Detail

   Mix well. Add the scallion-ginger-peppercorn water in three batches, stirring in one direction each time until the liquid is fully absorbed.

6. Step 6 Detail

   Continue until all the water is incorporated, then add sesame oil and cooking oil.

7. 
   Step 7 Detail

   Mix evenly and let the filling marinate for 10 minutes. Meanwhile, squeeze the excess water from the salted cabbage.

8. 
   Step 8 Detail

   Squeeze out the remaining moisture from the cabbage and chop it finely. Add it along with the cilantro to the pork mixture. (Napa cabbage is mild, and cilantro really lifts the flavor — if you skip cilantro, use a small handful of Chinese chives instead for a great alternative.)

9. 
   Step 9 Detail

   Mix everything together until well combined.

10. 
    Step 10 Detail

    Wrap with thin wrappers and generous filling.

11. 
    Step 11 Detail

    Incredibly fresh and savory.

12. 
    Step 12 Detail

    Tender and delicious.