A couple weeks ago I made potstickers for Chinese New Year. Having gained some confidence in my ability to cook Chinese food, and because I had some leftover wonton wrappers, I decided to make wontons tonight. I made a few changes to the filling I made before which made it a million times better.
Pork Wontons
1 package Jimmy Dean breakfast sausage (it’s so much more flavorful than the ground pork)
1/2 head Napa cabbage, thinly sliced
2/3 c green onions, thinly sliced
a couple shakes of soy sauce
a couple shakes of crushed red pepper flakes
2 cloves garlic, minced
wonton wrappers
oil for frying (I used canola oil)
Cook the breakfast sausage over medium heat until done and drain oil. Add the remaining ingredients (through garlic) and cook until greens are wilted. (note: I did not like the food processed filling in the potstickers I previously made so I skipped that step this time) 
Lay a wonton wrapper on a flat, dry surface and put a Tbsp of mixture inside. 
Using your fingers, wet edges and fold in half into a triangle. Press edges together well so filling will not fall out during frying. Heat the skillet and then add oil. Add wontons, flip when the downside is golden brown. Watch them closely as they cook quickly. Enjoy! 
