These savoury pork and sauerkraut–filled dumplings are low-fuss because we've replaced homemade dough with store-bought wonton wrappers. Look for them in the refrigerated section of your grocery store. Wrap any leftover wrappers well and freeze them for another day.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2013
- 1 cup Slow Cooker Shredded Pork finely chopped
- 1 cup jarred sauerkraut
- 1/3 cup packed pressed cottage cheese
- 2 green onions finely chopped
- 2 tablespoons chopped fresh dill
- 1/4 teaspoon pepper
- 24 wonton wrappers (3-1/4 inches/8.5 cm diameter)
- 1 tablespoon butter
- 1/4 cup sour cream
MethodStir together pork, 1/2 cup of the sauerkraut, cottage cheese, green onions, 1 tbsp of the dill, and pepper.
For each dumpling, wet edge of 1 wonton wrapper with water; place 1 tbsp pork mixture in centre. Fold wrapper over to match edges; pinch together to seal. Place on waxed paper–lined baking sheet.
Make-ahead: Cover baking sheet with damp towel and overwrap with plastic wrap; refrigerate for up to 2 hours. Or freeze, uncovered, on baking sheet until firm; transfer to airtight container and freeze for up to 3 weeks.
In large pot of boiling water, cook dumplings, in batches, until tender and floating, about 3 minutes. Drain well.
Meanwhile, in skillet over medium heat, melt butter. Add dumplings, remaining sauerkraut and remaining dill. Gently toss to coat; cook just until heated through, about 3 minutes. Serve with sour cream.
Nutritional facts Per each of 6 servings: about
- Fibre 1 g
- Sodium 410 mg
- Sugars 1 g
- Protein 11 g
- Calories 196.0
- Total fat 7 g
- Potassium 189 mg
- Cholesterol 36 mg
- Saturated fat 3 g
- Total carbohydrate 21 g
- Iron 14.0
- Folate 17.0
- Calcium 5.0
- Vitamin A 4.0
- Vitamin C 7.0