Wontons Stuffed with Ground Pork and Turkey, Bamboo Shoots, and Cabbage

Now that you've made potstickers, you should have enough filling left for about two dozen wontons.

You may boil them.

Or fry them.

Wontons are supereasy to make since you can find the wrappers at almost any grocery store. You can use my recipe for ground pork and turkey, bamboo shoots, and cabbage if you wish.

Sometimes I like to shape my wontons into tortellinis. But in this instance, I was lazy and merely placed one spoonful of filling in the center, wetted the edges, and folded them in half.

Set a pot of water to boiling, lower the heat to medium and add the wontons. When the wontons rise to the surface, they'll be done. Serve with the dipping sauce of soy sauce, vinegar, scallions, and dried chili.

If you're deep-frying them, there's no need to boil them first as you would potstickers. Set your heat at medium-low and fry until golden. I like to serve these with either the bottled sweet chili sauce or sweet and sour sauce.

Potstickers Stuffed with Ground Pork and Turkey, Bamboo Shoots, and Cabbage

Ah, well, my potstickers have never been works of art. They're decidedly homemade looking, but they are tasty. Normally, I would pan-fry these but my cousins were starving. They wanted to eat now!

Nem Nuong and Nem Nuong Cuon (Vietnamese Grilled Pork Patty and Vietnamese Grilled Pork Patty Salad Rolls)

I'm not giving you my secret recipe, so just look at the pictures. Hahaha! Happy April Fool's Day! :P


Hi everyone, I wasn't trying to hold out on you. I'm not that mean. Just been busy moving.

Dude! Ya'll should so appreciate me because I believe in sharing my recipes in an effort to get everyone to love Vietnamese food.

Anyway, a while back one of my readers had emailed me requesting a recipe to go with banh trang (Vietnamese rice paper). I pretty much wrap everything in banh trang. Sometimes, I just roll the banh trang plain and dip it in Mam Ruoc (Vietnamese Fermented Shrimp Paste). Mmm.

But there are certain grilled meats that signal spring to me. And since I've got a nice little batch of herbs from my garden, I decided to make nem nuong (Vietnamese grilled pork patty). Nem is the ground pork. Nuong is grilled.

Here's a little lesson on the peculiarities of Northern Vietnamese (Ha! Is my Southern bias coming through?), who use nem ran (ground pork fried) to describe their egg rolls. Northerners would put the patties into a bowl of diluted fish sauce and serve it with noodles and herbs and call it Bun Cha. Southerners wrap the meat with some herbs in rice paper and call it nem nuong. Incidentally, my brother recently tried bun cha for the first time and was horrified by its presentation. He much prefers eating it South-Central style. Ha! :P

As I've mentioned before, we South-Central Coast Vietnamese like to put a little bit of crunch in our nem nuong rolls. Some versions of nem nuong include color and cornstarch and baking powder for a pink and bouncy meat. I've never been a fan of that texture. This recipe is closer to how my mom made it, like mini-hamburger patties.