Won-ton Meat Dumplings

The type of dumplings that go into soup will be found in the next recipe; these dumplings are served with a sauce and for their own sake.

1)    To 2 cups sifted flour add about ½ cup cold water, to make very light dough. Cover the dough with a damp cloth and let rest. Prepare this filling: Put 1 lb. lean pork through the finest blade of a food processor with 6 green onions, white, and green together. Add ½ tsp. finely minced gingerroot and 1 Tbsp. soy sauce. Mince very finely 1 lb. Chinese cabbage and the white parts of 6 leeks, and add them to the mixture with salt to taste and 2 Tbsps. olive oil. Combine the ingredients thoroughly.

2)    Divide the dough into four parts and knead each part well on a lightly floured board. Roll the dough into long strips about 1 inch wide. Cut the strips into 1-inch lengths and with a rolling pin roll each small piece into a very thin circle. The circles should be about 3 inches in diameter. Put a heaping tsp. of the filling on each, fold over the dough, and seal the edges by pinching them together.

Cook the won-ton in boiling salted water for 8 minutes. Remove them with a perforated spoon and serve at once, with a bowl of soy sauce as condiment. The won-ton may also be fried in hot deep fat, and served as a hors d'oeuvre (notice the similarity to “Pizza Pockets”)