• 1 lb. ground beef
  • 1 lb. ground pork
  • 1 Chinese cabbage, chopped
  • pinch of salt
  • 1 medium chopped onion
  • 1 zucchini, chopped
  • Ad
  • 1 egg yolk
  • 1/4 tsp. black pepper
  • 1 pkg. tofu, drained and squeezed
  • 1 tsp. sesame oil
  • 1 1/2 tsp. soy sauce
  • dash of Accent
  • 4 pkg. won ton skins (square or round, available at oriental grocery stores)


Take chopped cabbage and add salt. let stand 15 minutes; drain and squeeze. do same thing with chopped zucchini and tofu. Mix all ingredients in a large bowl. Beat another egg in a small bowl. Take 1 won ton skin in the palm of your hand; add 1 teaspoon mixture and place in center. Take beaten egg and spread along edges. Fold over and pinch shut. Repeat until mixture is gone. In medium size pan, over medium heat, add 1 teaspoon vegetable oil. When hot, add 1 layer of won tons. When brown, add 1 cup of water. Cover; set until water is gone. Serve. You may also deep fry. Cook until golden brown.


By Robin from Washington, IA


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Food and Recipes Recipes International ChineseFebruary 15, 2008
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