Pork Wonton Dumplings
These irresistible Chinese-style snacks may look complicated yet you can make them in about 30 minutes.
Servings: 28
Ingredients:
Pork Wonton Dumplings
Photography by Edward Pond
| Nutritional Info | |
| Per Piece: about | - |
| cal | 58 |
| pro | 3 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | trace |
| chol | 8 mg |
| sodium | 207 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 5% |
| vit C | 3% |
| folate | 4% |
-
1 egg white
1 tbsp (15 mL) minced gingerroot
2 cloves garlic, minced
1 tbsp (15 mL) each sesame oil and soy sauce
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
12 oz (375 g) lean ground pork
1/2 cup (125 mL) grated carrot
2 green onions, finely chopped
2 tbsp (25 mL) finely chopped or minced fresh coriander
28 wonton wrappers
28 coriander leaves
Dipping Sauce:
2 tbsp (25 mL) rice vinegar
2 tbsp (25 mL) soy sauce
Preparation:
In large bowl, whisk together egg white, ginger, garlic, sesame oil, soy sauce, salt and pepper. Add pork, carrot, green onions and coriander; mix together with hands until well combined.
Place 4 wonton wrappers on work surface, keeping remainder covered with damp cloth to prevent drying out; brush lightly with water. Place scant 1 tbsp (15 mL) pork mixture in centre of each; gather edges of wrapper and fold up like flower petals around filling, leaving 1-inch (2.5 cm) opening at top. Holding dumpling just under opening, tap on counter to flatten bottom. Repeat with remaining wrappers. (Make-ahead: Cover and refrigerate for up to 4 hours.)
In wok or steamer, bring 2 inches (5 cm) water to boil. Line steamer tray with waxed paper; arrange dumplings, without touching, on paper. Place over wok; cover and steam, adding more water as necessary, until dumplings are firm, about 5 minutes. Repeat with any remaining dumplings. Place coriander leaf on top of each.
Dipping Sauce: In small bowl, mix vinegar with soy sauce; serve with dumplings.
Place 4 wonton wrappers on work surface, keeping remainder covered with damp cloth to prevent drying out; brush lightly with water. Place scant 1 tbsp (15 mL) pork mixture in centre of each; gather edges of wrapper and fold up like flower petals around filling, leaving 1-inch (2.5 cm) opening at top. Holding dumpling just under opening, tap on counter to flatten bottom. Repeat with remaining wrappers. (Make-ahead: Cover and refrigerate for up to 4 hours.)
In wok or steamer, bring 2 inches (5 cm) water to boil. Line steamer tray with waxed paper; arrange dumplings, without touching, on paper. Place over wok; cover and steam, adding more water as necessary, until dumplings are firm, about 5 minutes. Repeat with any remaining dumplings. Place coriander leaf on top of each.
Dipping Sauce: In small bowl, mix vinegar with soy sauce; serve with dumplings.
Additional Information
- Tip: If making dumplings ahead of time, use thick wonton wrappers available in supermarkets. For dumplings with less wrapper, choose thin wonton wrappers, found in most Oriental markets.
Source
Canadian Living Magazine: December 2006
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