Pork and Napa Cabbage Wontons

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

Cooking Process

1. 
   Step 1

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

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2. 
   Step 2

   Wash the napa cabbage and dice it.

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3. 
   Step 3

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

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4. 
   Step 4

   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.

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5. 
   Step 5

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

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6. Step 6

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

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7. 
   Step 7

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

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8. 
   Step 8

   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.)

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9. 
   Step 9

   Mix everything together until well combined.

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10. 
    Step 10

    Wrap with thin wrappers and generous filling.

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11. 
    Step 11

    Incredibly fresh and savory.

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12. 
    Step 12

    Tender and delicious.

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