Make-Ahead Pork Dumplings |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Savory little dumplings spiked with Asian Flavors are kept light with a combination of ground pork loin and 50 percent less fat pork sausage. Store bought wonton wrappers keep the assembly easy but the recipe feeds a huge crowd so freeze them in batches. Ingredients:
1 1/2 lbs 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 |
2 tablespoons minced fresh ginger |
1/2 cup cornstarch |
2 teaspoons light soy sauce |
1/2 cup reduced-sodium fat-free chicken broth |
4 tablespoons sugar |
1 teaspoon teriyaki sauce |
1 teaspoon sesame oil |
1/4 cup chopped fresh parsley |
4 green onions, diced |
2 (16 ounce) packages wonton skins |
oyster sauce (optional) |
thai sweet chili sauce (optional) |
ginger dipping sauce (optional) |
Directions:
1. Process pork loin in a food processor until finely chopped.
2. Combine pork loin, sausage, and next 11 ingredients.
3. Cut corners from wonton skins to form circles. Drop 1 teaspoon mixture onto 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.
4. Arrange dumplings in a bamboo steam basket over boiling water. Cover and steam 20 to 25 minutes. Serve with sauces, if desired.
5. NOTE: To freeze, arrange dumplings on a baking sheet; freeze for 2 hours. Place in zip-top freezer bags; label and freeze for up to 2 months. To cook dumplings from frozen state, steam for 22 to 25 minutes.
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