WONTON Pork and CABBAGE

Meat materials; Weight (gms)
pork not too lean,grounded 800-g
dried shrimps 20-g
cabbage (repolyo) 300-g
wonton wrapper 40-50 pieces 1-catty

SEASONINGS-A (for pork)
refined salt 1-1/2-t
chicken powder or msg 1/2 -t
white pepper 1/2 -t
cooking oil 2-t
cornstarch 1-t
sesame oil 1-t
minced ginger 3-g or 1/2-t
spring onion,chopped 2-stalks

SEASONINGS-B (for cabbage)
salt 1-t
chicken powder/msg. 1/2-t
oil 1-1/2-t
white pepper 1/2-t
cornstarch 1-t

PROCEDURE;
1. marinade grounded pork with seasoning A.
2. wash and clean cabbage, shred and chop into small pieces,put into a
bowl sprinkle salt and squeeze excessive water,then marinate it with
seasoning B.
3. mix meat and cabbage well.
4. take a wonton shell, scoop using a spoon.stuff in the center of
wonton shell,bind the sides with water,fold it up on style you want.

To Cook;
Boil water and put 1 tsp.refined salt. when boiling add wonton until
they float and scoop them out 1/2 minute later. drain and put it into a
bowl.boil a broth (chicken broth) to boil add noodles or vegetables if you
want. pour it into the wonton,sprinkle with spring onions or preserved
vegestables.