-
1
MIX pork, cabbage, onions, egg and 2 tablespoons each of the dressing and soy sauce until well blended.
-
2
Spoon evenly onto won ton wrappers, adding about 1 teaspoons of the pork mixture to each wrapper.
-
3
Moisten edge of each wrapper with water; fold in half to form a half-moon, pressing edges together to seal.
-
4
If desired, edges can be pleated with five or six folds.
-
5
HEAT 2 teaspoons of the oil in large nonstick skillet on medium-high heat.
-
6
Add 10 dumplings; cook 1 to 1-1/2 minute or until bottoms are golden brown.
-
7
Gradually add 1/4 cup of the water; cover.
-
8
Reduce heat to medium-low; cook 2 to 2-1/2 minute or until filling is cooked through and water has evaporated.
-
9
Remove dumplings to serving plate; wipe skillet dry.
-
10
Repeat with remaining dumplings.
-
11
COMBINE remaining 2 tablespoons dressing, remaining 2 tablespoons soy sauce and remaining 1 tablespoons water.
-
12
Serve as a dipping sauce with the dumplings.
-
13
Kraft Kitchens TipsCooking Know-How: If round won ton wrappers are unavailable, use square won ton wrappers.
-
14
Fill as directed, folding in half to form a triangle and omitting the pleating step.
-
15
How to Prevent Won Ton Wrappes From Drying OutKeep won ton wrappers covered with plastic wrap until ready to use.
-
16
Substitute savoy cabbage for the napa cabbage.
