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Oriental Pork Dumplings

Source of Recipe


Publication: Favorite Recipes No.30



List of Ingredients



• 1 c. finely chopped cooked pork tenderloin
  
• 1/3 c. finely chopped Chinese cabbage
  
• 1/3 c. finely chopped celery
  
• 1/4 c. finely chopped green onion
  
• 4 - 6 T. + 1 t. vegetable oil
  
• 1 T. soy sauce
  
• 1 T. dry sherry
  
• 1 1/2 t. cornstarch
  
• 36 - 40 round dumpling skins (about 3 1/2" diameter)
  
• 1 c. water
  
• Chinese mustard
  
• Soy sauce
  






Instructions



1. Combine pork, cabbage, celery and green onion in medium bowl; mix well. Mix 1 t. of the oil, 1 T. soy sauce and the sherry in small bowl; stir in cornstarch until smooth. Pour over pork mixture; toss to coat. Refrigerate, covered, 30 minutes.
   
   
2. Work with 1 dumpling skin at a time, keeping remaining skins covered with dry cloth. Moisten edges of skin with water; lay skin in palm of hand. Place about 2 t. filling in center of skin. Cup palm to bring sides of skin up around filling; skin will begin to fold and pleat. Squeeze gently from below while pushing down on filling with spatula; squeeze pleats to seal. Flatten bottom slightly. Repeat until all filling is used.
   
   
3. Heat 2 T. oil in each of 2 large heavy skillets over medium heat until hot. Carefully place 1/2 of the dumplings in single layer in each skillet; do not let dumplings touch. Cook over medium heat until bottoms are brown; about 1 minute. Carefully add 1/2 c. water to each skillet. Reduce heat; simmer, covered, 10 minutes.
   
   
4. Uncover skillets; cook until water evaporates, 3 to 5 minutes. Add more oil if necessary to prevent sticking; cook, uncovered, 1 minutes longer. Serve with mustard and soy sauce.
   
   






Final Comments


If round dumpling skins are not available, use thin square wonton skins; cut into rounds with a 3 1/2" cutter.

Makes about 3 dozen.