Pork & Cabbage Wontun (Sour & Spicy Chinese Dumpling)

Craving for Asian food? 
Here's a perfect combination of Chinese & Korean in one bowl!

Ingredients

Wontun:

1. Store-bought Wontun Skin (square-shaped)
2. Pork Mince (or other meat of your choice)
3. Pickled Chinese Cabbage (diced）
4. Cornstarch
5. Salt
6. Pepper
7. Cumin
8. Scallion
9. Cooking Alcohol (optional)
10. Chinese Pepper Oil (optional)
11. A Bowl of Water

Korean Hot Sauce:

1. 1 teaspoon of Korean Gochujang Paste
2. 1 teaspoon of Salt
3. 1 teaspoon of Pepper
4. Pinch of Garlic Powder
5. 1/2 teaspoon of Apple Cider Vinegar (or other vinegar of your choice)
6. 1 teaspoon of soy sauce
7. Chicken Powder
8. 2 tablespoons of hot water

Instruction

For the Wontuns:

1. Drain the pickled cabbage and dice into small chunks. 
2. In a mixing bowl, combine Ingredient 2-10 until cohesive. 

3. Take a sheet of wontun skin, spoon around 1 tablespoon of meat mixture and place into the middle.
4. Dip your finger into the water, brush onto three sides of the wontun square.

5. Fold in half to enclose the filling. Make sure all sides are sealed.

6. Wet one corner at the bottom and twist a bit to meet it with another corner.
7. Once prepared for cooking, boil a pan of water, cook over medium heat for roughly 10 minutes. You will know they are done when you see them floating up and rolling.

For the Sauce:
1. Simply mix all ingredients listed above. You can either dress on the wontuns or use it as a dip.

Notes

• If you can't find pickled cabbage at your local Asian market, use regular cabbage instead. Just chop it and mix in a teaspoon of salt. Let it sit for half an hour then drain the water. 
• If you don't eat pork, feel free to use other kinds of ground meat.
• Alcohol is used to eliminate any unpleasant smell of the pork. Omit if not available. No much difference really. 
• I did not really measure my ingredient because it's just usually not the case for Chinese cooking. Adjust the amount of ingredient based on how many people you are serving.
• I know my description of the folding procedure is a little bit sketchy... Check out this youtube video by Chowhound for visual instructions. The way I introduced above is called "the nurse's cap" in this video (sounds cheesy lol).

Epilogue

These babies are so tender yet so elastic! I love how the fatty flavor from the pork is balanced out by the tartness from pickled cabbage. Once cooked, with all the wrinkles on the skin naturally shaped by the filling, these wontons are ideal for catching the sauce, which is also savory, a little bit sour, and has an extra bonus of spiciness... Absolutely delicious!