Email Recipe


Your Name:

Your Email:

Friends Email: (separate multiple addresses w/ commas)

Subject:

Message:



Set Timer

Enter Timer Name:

Enter Time:

Increase Hours   Increase Minutes   Increase Seconds
: :
Hours   Minutes   Seconds
Decrease Hours   Decrease Minutes   Decrease Seconds

Start

X

Pork Dumplings with Homemade Dipping Sauce

Serves 60

Ingredients:

Wontons:
1/2 lb. lean ground pork
1 cup Chinese (Napa) cabbage, finely shredded
1 can water chestnuts, drained and chopped
2 teaspoon fresh ginger, peeled and grated
2 garlic cloves, minced
1/4 cup green onions, chopped
2 tablespoons low-sodium soy sauce
1 tablespoon dark sesame oil
1 package wonton wrappers
Cooking spray
2 cups water, divided
Dipping Sauce:
1/4 cup red wine vinegar
1/4 cup low-sodium soy sauce
2 teaspoon dark sesame oil
2 teaspoon ginger, peeled, grated

Directions:

  1. For wontons, In a bowl, stir pork, cabbage, chestnuts, ginger, garlic, onions, soy sauce, and sesame oil together until blended.
  2. Remove wonton wrappers from package and cover with a damp towel to keep them from drying out.
  3. Working with one wonton wrapper at time, spoon about 1 teaspoon of filling into the center of each wrapper. Moisten the edges of the wrapper with water then bring 2 opposite corners together, pinching points together to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch all four corners together to seal. Place the dumpling, pinched side up, on a platter. Repeat procedure with remaining wrappers and filling until 60 dumplings are formed. Spray dumplings with cooking spray.
  4. Place a large nonstick skillet over medium-high heat. Place 15 dumplings, pinched sides up, in pan; cook until browned, about 30 seconds. Add 1/2 cup water to pan then cover and cook 5 minutes. Uncover and cook 1 minute or until liquid evaporates. Remove dumplings from pan; keep warm. Repeat process with remaining dumplings and water. Serve immediately with dipping sauce.
  5. For dipping sauce, combine vinegar, soy sauce, sesame oil and ginger in a small bowl; whisk well.
Cuisine: Asian
Season: Spring