I had these wonton wrappers that had to be used up. I've made pot stickers before, but it's been awhile. I was thinking about ravioli, and had both eggplant and portabello mushrooms in the refrigerator, but both called for cooking them ahead before making them in the filling to stuff the ravioli, then I'd have to make a sauce to go on top. With Wade's work I never know when he's going to be home, so with all that prep work then sit and wait....no I wasn't going to do that. So I did make a trip to get some ground pork, Publix has the best if you are not going to grind it yourself. I always cut back on the amount because we have a small family.
This was the first time I used my bamboo steamer. My regular steamer pan I use practically everyday. I had cleaned out my cupboards so I can paint the inside and found way in the back a 10" skillet with 3" sides on it fits my bamboo steamer perfect. I went out in the back yard and cut a piece of my banana leaf to line it so the dumplings wouldn't stick. I should of used a little more banana leaf, and I'm keeping that pan handy where I can reach it. It's a really good pan too. I so need my kitchen redone. When that happens, I'll make sure you all see it as it goes.
I loved working with the wonton wrappers, but there was a lot of them in the package. This recipe made quite a few. I only had two layers on my steamer. I made them all up in separate batches and warmed them the next day in a saute pan and had post stickers. I might try freezing them next time, because we still had a lot of dumplings left. With the left over wonton wrappers I made ravioli (portabello & ricotta). I made Eggplant Parmesan with my eggplant.
100 (3.5 inch square) wonton wrappers
1 lb ground pork
1 tablespoon minced fresh ginger root
2 cloves garlic, minced
2 tablespoons thinly sliced green onion
4 tablespoons soy sauce
3 tablespoons sesame oil
1 egg, beaten
1 cup finely shredded Chinese cabbage
1.In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
2.Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
3.To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.
For the dipping sauce I used tamari sauce, toasted sesame oil, rice wine vinegar. Garnished with sliced green onions.