Shandong style wontons

Finely chop the Napa cabbage, then place it in a bowl, sprinkle with 2 grams of Salt, and let it sit for 10 minutes to draw out excess water. Squeeze the Napa cabbage firmly to remove as much liquid as possible, then set aside.

In a large mixing bowl, combine the Ground pork, squeezed Napa cabbage, finely minced Ginger, 30 grams of finely chopped Scallions, Light soy sauce, Shaoxing wine, Sesame oil, White pepper, and the remaining 1 gram of Salt. Mix vigorously in one direction for 3-5 minutes until the filling becomes cohesive and slightly sticky.

Prepare a small bowl of water for sealing wontons. Take one Wonton wrapper, place a small spoonful (about 10-12 grams) of the pork filling in the center. Moisten the edges of the wrapper with water, then fold it into your desired wonton shape (e.g., triangle or purse shape), pressing firmly to seal.