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Ingredients
- 1 lb. Ground Pork
- 1 Package Wonton Wrappers
- 5-6 Shiitake Mushrooms Fresh or Re-Hydrated. Chopped small
- 1/4 Head of Napa Cabbage Chopped small
- 3 Garlic Cloves Minced
- Salt To Taste
- 2 tsp Sesame Oil
- 4 tbsp Soy Sauce
- 1-2 inches Fresh Ginger Finely Grated
- 2 tbsp Rice Vinegar
- Red Pepper Flakes or Sriracha To Taste (optional)
Ingredients
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Instructions
- In a large bowl place pork, mushrooms, cabbage, garlic and all seasonings.
- Mix well until thoroughly combined.
- Form small balls of the filling in the center of your wonton wrapper.
- Wet inner edges of the wrapper and fold into a triangle, pressing gently so that the edges are sealed.
- Fold the outer corners together at the center to make a tortellini shape. (Or don't, it doesn't really matter, its just fun to have weird shaped wontons)
- To steam: Bring a large pot of water to boil, carefully drop the mandu into the water and leave them there for 5 minutes.
- To Pan Fry: Heat a skillet with enough oil in it to cover the bottom and keep the wontons from sticking, place the mandu into the skillet and pan fry until golden brown on the outside and the meat inside is cooked, about 5 - 6 minutes tops.
Recipe Notes
You can freeze them before cooking by placing on a parchment lined cookie sheet and placing into the freezer for a couple of hours before placing them into a freezer bag.
When we made out first batch we parboiled them before pan-frying and found this step completely unnecessary (and a little bit gross). We ended up with mushy sticky mandu that wouldn't brown up.
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