Pork Dumplings, (116)
Source of Recipe
from april
Pork Dumplings, (116)
1 1/2 pounds lean boneless pork loin chops, cut into chunks
1, 12 ounce package 50% less fat ground pork sausage
1 1/2 teaspoons salt
15 water chestnuts, finely chopped
1 to 2 Tablespoons minced fresh ginger
1/2 cup cornstarch
2 teaspoons light soy sauce
1/2 cup fat/free reduced/sodium chicken broth
4 Tablespoons sugar
1 teaspoon Teriyaki sauce
1 teaspoon sesame oil
1/4 cup chopped fresh parsley
4 diced green onions, (scallian type)
2, 16 ounce packages wonton skins
oyster sauce, optional
Thai chili sauce, optional
ginger dipping sauce, optional
Process pork loin in a blender/food processor until finely chopped.
Combine pork loin, pork sausage, and next 11 ingredients together.
Cut corners from wonton skins to form circles.
Drop 1 teaspoon of this mixture on to the middle of each skin.
Gather up skin sides, letting dough pleat naturally.
Lightly squeeze the middle while tapping the bottom on a flat surface
so it will stand upright.
To steam:
Place dumplings in a bamboo steam basket over boiling water.
Cover and steam 20 to 25 minutes.
To fry:
Lightly fry in extra light Olive Oil.
Transfer to a warming dish.
Serve with sauces, if desired.
Makes 116 dumplings.
Note: To freeze, arrange dumplings on a baking sheet; freeze
for 2 hours. Place in zip lock type freezer bags. Label and
freeze for up to 3 months.
To cook dumplings from frozen state:
steam for 22 to 25 minutes.
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