1 package wonton/dumpling wrappers (2-inch circle)
1/2 lb cabbage (Napa, Bok Choy) chopped
1 lb ground pork
2 t fresh or bottled ginger
1 stalk finely chopped green onions
1 t. salt
1 t. soy sauce
1 t. rice wine vinegar
1 t. sesame oil
1 T. soy sauce
1 t. vinegar (white or balsamic)
1 t. brown sugar
1 clove minced garlic
Few drops of sesame oil
1. Dice ¼ of the cabbage into very tiny pieces. In a large bowl add all ingredients except for wonton wrappers and dipping sauce, mix well with hands.
2. Lightly flour 2 cookie sheets, get out a small bowl of water to dip your fingers in.
3. Wet one side of the wonton wrapper, spoon 2 t. filling on the center of the wonton wrapper. Fold in half and pinch edges closed. Place on a lightly floured cookie sheet. Continue until mixture is gone.
4. Freeze on lightly floured cookie sheet for 1-2 hrs. Then put all wontons into a big zip-top bag. Pull out pot stickers as needed for dinner.
To serve: Heat 2-3 T oil in a non-stick skillet. Place the wontons into the skillet on high heat (wait for oil to be hot before placing them in.) Add water to cover the pouches one-third of the way up. Cover and cook until liquid is gone. Flip and cook reverse side until crispy. Serve hot and dip into sauce to eat.
Jenny Stanger, author of “Fantastic Freezer Recipes