In a medium bowl, toss cabbage with 1/2 tsp salt. Let stand 10 minutes – this will draw some moisture out of the cabbage.

Wrap the cabbage in a double layer of paper towels; firmly squeeze out excess liquid.

Toss the cabbage back in the bowl; add pork, scallions, ginger, soy sauce & sesame oil. Mix well with a fork.

Spoon the filling into the center of one won ton wrapper, then wet its four edges with damp fingers. Fold the wrapper in half, then bring the long sides in so it gives itself a hug. Press tips together to seal. These quantities should make about 24 won tons. Toss them in soup, or brown them in a skillet with some oil to make pot stickers.

 

What you’ll need:
• 1 pack of won ton wraps
• 1/2 cup finely chopped cabbage
• 6 oz. ground pork (not lean)
• 3 finely chopped scallions
• 1 tbsp. finely chopped, peeled, fresh ginger
• 1 tsp. soy sauce
• 1 tsp. sesame oil
• Coarse salt