|1 lb.||lean ground pork|
|1 cup||finely chopped Chinese cabbage|
|2 cloves||garlic, minced|
|2||green onions, finely chopped|
|2 tbsp||soy sauce|
|1 tbsp||ginger, minced|
|1 tsp||chili paste|
|1 tsp||sesame oil|
|3 tbsp||cilantro, chopped|
|1lb.||pkg wonton wrappers|
|toasted sesame seeds|
In a large bowl combine all the ingredients except the wrappers and sesame seeds.
Remove the wonton wrappers from the package.
Place one heaping teaspoon (5 ml) of filling in the middle of a wrapper. Carefully wet the outer edges of the wrapper with water (using your finger or a pastry brush) and bring two of the corners together to seal. Pleat along the edges, bringing the other two corners up to the centre and pinch tightly. They will look like little pouches.
Repeat until all the filling and wrappers are used. If you wish to freeze, place on a cookie sheet and freeze until solid. Store in freezer bags.
To cook, place dumplings 12 to 16 at a time in a large pot of boiling water and cook until they float to the top (6 to 7 minutes from frozen or 4 to 6 if fresh). Remove with a slotted spoon to a plate, garnish with sesame seeds and serve with dipping sauce.
For the dipping sauce, combine 1/4 cup hoisin sauce, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili paste, 1 tsp minced ginger, 1 green onion minced and 2 to 3 tbsp water.