1. Place cabbage in a pan with oil, salt, and pepper.
2. Cook down, 4-5 minutes, then add half a cup of water to steam, covering with a lid.
3. Steam until most of the water has evaporated, about 5 minutes.
4. Remove cabbage from the pan, then add mushrooms and onions. Sauté until onions are translucent, about 5 minutes.
5. Add cabbage back to pan. Add soy sauce, red pepper flakes, salt and pepper. Cook together for another 5 minutes. Remove from heat. Let cool before folding into wonton wrappers.
6. Fold your wontons into whatever way is most comfortable for you. For steaming, we recommend folding into a style that gives a “bottom” to comfortably fit on the pan while steaming. For frying, it is best to have two flat sides that can be easily placed in oil and fried completely. Check out our pictures for inspiration!
To steam (for more of a dumpling style): Lightly oil the bottom of a pan. Add a small amount of water to the pan and let heat up. Place your wontons in the pan. Move the wontons around with some tongs, just to make sure they don’t stick. Then add another splash of water to your hot pan and cover with a lid. Steam 3-4 minutes or until the dough is cooked through!
To fry: Pour about a ¼ inch layer of your preferred cooking oil into a pan. Wait for it to heat, being careful of splatting oil. Once oil is hot, place a wonton into the oil and fry for about 1 minute on each side or until the wrapper appears textured and golden brown. Be mindful of your oil temp as it may continue to heat up on your stove!
From your basket:
2 cups thinly sliced or grated cabbage
1 cup finely diced mushrooms
½ cup diced onions
From the pantry:
Red pepper flakes
Salt and Pepper