Ingredients
- 16 ounces ground veal
- 1 cup chopped mushrooms
- 1 cup shredded cabbage (or slaw mix)
- 1/4 cup chopped cilantro
- 2 green onions, finely chopped (only use the green parts)
- 2 tablespoons Hoisin sauce
- 1 tablespoon soy sauce
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 35 to 40 wonton wrappers
- Olive or canola oil for pan frying
- Soy sauce for serving dumplings
Instructions
- In a medium size bowl, mix together veal, mushrooms, cabbage, cilantro, green onions, Hoisin sauce, soy sauce, ground ginger, garlic powder, and salt. Mix until well until combined.
- Line wrappers on a large baking sheet. Brush the edges of the wonton wrappers with water. Fill each with a heaping tablespoon then fold and tightly press together. Continue until all filling is used up.
- Heat one to two tablespoons oil in a large skillet. Arrange the dumplings in the pan making sure not to overcrowd them. Pan fry them on medium high heat for a minute or two until golden brown. Gently turn them over and pan fry the other side. Turn them back over and add a few spoons of water to the pan. Cover with a lid and let them steam on medium heat until cooked through. Dumplings can be tested with a instant read thermometer and veal should be cooked to 165 degrees.
- Gently remove from the pan and continue cooking all the dumplings.
- Serve with soy sauce or your favorite sauce.
