I had around a cup of leftover cooked cabbage and around 20 wonton wrappers in my refrigerator. I also recently made Justin Chapple’s recipe from Food and Wine Magazine (minus the bacon) chili crisp condiment. You can also buy chili crisp from an Asian Market or on-line but it’s easy to make so do what you want.

All I did was chop of the leftover roasted cabbage and flavor it with fresh chives and chili crisp (around a heaping teaspoon I think.

Then I put a small amount into the center of a wonton wrapper. I wet the edges of the wonton wrapper with water.

Started pleating up the wrapper on both sides.

Some I did round shape. I just hand squeezed them.

Boiled the plated ones. Salted the water with Red Boat Salt.

Boiled the round ones and added a little beet powder to the water.

Dressed the dumplings with more chili crisp and more chives.

Forking DELICIOUS and easy recipe idea for you!