Pork Wonton Dumplings

By The Canadian Living Test Kitchen

281 people added this to their Recipe Box

This recipe makes 28 servings

Nutritional Info
Per Piece: about	-
cal	5858 cal
pro	3 g3g pro
total fat	2 g2g total fat
sat. fat	1 g1g sat. fat
carb	5 g5g carb
fibre	00 fibre
chol	8 mg8mg chol
sodium	207 mg207mg sodium
% RDI:	-
calcium	11 calcium
iron	44 iron
vit A	55 vit A
vit C	33 vit C
folate	44 folate

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These irresistible Chinese-style snacks may look complicated yet you can make them in about 30 minutes.

Ingredients

1 egg white 1 1egg whiteegg whites
1 tbsp minced gingerroot 1 1tbsp tbspminced gingerroot
2 cloves garlic , minced2 2cloves clovesgarlic, minced
1 tbsp sesame oil 1 1tbsp tbspsesame oil
1 tbsp soy sauce 1 1tbsp tbspsoy sauce
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
12 oz lean ground pork 12 12oz ozlean ground pork
1/2 cup grated carrots 1/2 1/2cup cupgrated carrotcarrots
2 green onions , finely chopped2 2green oniongreen onions, finely chopped
2 tbsp finely chopped fresh coriander 2 2tbsp tbspfinely chopped fresh coriander
28 wonton wrappers 28 28wonton wrapperwonton wrappers
28 coriander leaves 28 28coriander leafcoriander leaves
Dipping sauce
2 tbsp rice vinegar 2 2tbsp tbsprice vinegar
2 tbsp soy sauce 2 2tbsp tbspsoy 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.

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