Make-Ahead Pork Dumplings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 116 |
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This recipe makes a bunch, so ask a friend to help you assemble the dumplings; then freeze some for later. Ingredients:
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 lite 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 green onions, diced |
2 (16-ounce) packages wonton skins |
oyster sauce (optional) |
thai chili sauce (optional) |
Directions:
1. Process pork loin in a food processor until finely chopped.
2. Combine pork loin, pork 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 3 mounths. To cook dumplings from frozen state, steam for 22 to 25 minutes.
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