I’ve mentioned before how I have lots of fond food memories growing up. This is another one of those meals that I have great memories of. We would make these as a family right at the dinner table. My mom would set up the deep fryer in the middle of our table and we would each have a dumpling press and we would make a ton of these, frying them as we went. It was a lot of fun. My kids are too little to do this yet but you bet it will be something I do with my family.
1 lb. lean ground pork
1/2 head green cabbage
3 green onions (white and green parts)
1 Tbsp soy sauce
1 tsp sesame oil
1/2 tsp minced garlic
1/2 tsp salt
Coarsely chop the cabbage and onion. In the food processor with the blade attachment, finely chop cabbage and onion but do not mince. Mix with the remaining ingredients.
Place 1 tsp filling in the center of the wonton, press air out, wet edges, press and seal edges. Fry in deep fryer until each side is golden brown.
They can be frozen by placing uncooked wontons on a cookie sheet in a single layer. Bring to room temperature in a single layer to fry.
This makes a ton of wontons. If you don’t want to make the entire recipe into wontons, take about half of the pork mixture and make fried rice. Cook the pork mixture until browned and add leftover rice and scrambled eggs. Continue to mix it all together in the pan until heated through.