We had ground pork in the freezer to start with for the Wontons we used:
2 Cloves of Minced Garlic
2 tsp Vegetable Oil
3/4 pound of Ground Pork
1 TBLS Minced Fresh Ginger
1 head of Napa CabbageSoy Sauce to taste
Grated rind from one Lemon
1 pack of Wonton Skins
The process is a a simple one; heat the oil on a saute pan and start cooking the Garlic once that is done add the Ground Pork. While those are is cooking together shred a Carrot and cut the Napa Cabbage in a Chiffonade. Once the Pork is cooked through add the the Carrot, Napa Cabbage, Ginger and Soy Sauce and saute until the Napa Cabbage is wilted maybe 3-4 minutes, I didn't time it. Remove your pan from the heat and add the grated Lemon Peel. Mix it all together and let it sit to cool while you get the Wonton skins ready. Take the mixture a tsp or so at a time and put it into the center of a Wonton wrapper then wet the edges, I like to fold them neatly into perfect triangles and set aside. I was told however that I am uptight and other ways work better. Some of those suggestions were folded like an envelope, rolled up with the ends open, corners pulled to the top and my favorite wadded up into a tight ball.
Usually I would drop these dumplings into boiling water but I think some of them with improved shapes and wrapping techniques would have had trouble standing up to the rigors of boiling water. I decided to steam these to finish the cooking process. After they steamed for about 5 -7 minutes they were ready to go. A lot of fun to make and they tasted good the fresh ginger is such a nice flavor, of course the girl treated them as if they were stuffed with hemlock.