How to Make Savory Mustard Pork Wontons

The toasted black sesame in these dumplings gives them a nice earthy note, and you can serve them as an appetizer or a soup (using the cooking stock). I cooked them in a light chicken stock, but vegetable stock with a splash of rice wine added would be nice, too.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 cups mustard barbeque (please see Cook’s Note in the Tips Section below for more options)
• 2 cups finely chopped savoy cabbage
• 3 cloves garlic, finely minced
• 2 Tbsp minced ginger
• 3 scallions, minced
• 2 Tbsp toasted black sesame seeds
• 2 Tbsp light soy
• 1 package wonton wrappers
• Water or stock

1. In a large bowl, mix together the first seven ingredients (through soy).

2. You can form the dumplings by using a small amount of filling in each wrapper and folding over into a triangle, or (as I did), adding a larger amount of filling and using 2 wrappers (i.e., ravioli style).
   
   Dampen the edges with water and seal, taking care to press out the air.

3. Cook for just a few minutes in simmering water or stock. Serves 6 - 8 as soup or an appetizer.

Tips & Warnings

• Cook’s Note: You can substitute an equal amount of leftover cooked pork (shredded and/or coarsely chopped) dressed with a mixture of 2 Tbsp yellow or Dijon mustard, 1 Tbsp lemon juice, and 1/4 tsp black pepper.

Resources

• See More eHow Articles From HuggingtheCoast
• Hugging the Coast: A Celebration of Coastal Food & Travel
• Enjoy More of Doug DuCap's Original Recipes!

[luv2blog]

on 10/9/2008 You sound like a great cook.

[acole]

on 10/5/2008 Good recipe.