Serve these morsels drizzled with soy vinegar in Asian soup spoons. No spoons? No worry – serve the dumplings on a bamboo platter or in the steamer with the sauce alongside for dipping.
- Portion size 24 servings
- Credits : Canadian Living Magazine: May 2002
MethodIn large skillet, heat oil over medium heat; cook garlic, pepper and ginger until softened, about 3 minutes. Add pork; cook over medium-high heat, breaking up with spoon, until no longer pink, about 3 minutes. Add water chestnuts and green onions.
In small bowl, whisk together soy sauce, cornstarch and sesame oil; stir into pork mixture. Let cool slightly.
Covering remainder with damp towel to prevent drying out, lay 4 wonton wrappers at a time on work surface; brush edges with water. Place 2 tsp (10 mL) pork mixture in centre of each. Bring up corners to meet in centre; pinch edges to seal. Place on cornstarch-covered baking sheet, leaving space between dumplings; cover with damp towel. (Make-ahead: Cover towel and baking sheet with plastic wrap and refrigerate for up to 24 hours.)
Arrange dumplings, in batches and not touching, in greased steamer set over boiling water; cover and steam until firm to the touch, about 7 minutes.
Soy Vinegar: Meanwhile, in small bowl, stir soy sauce with rice vinegar; serve with dumplings.
Nutritional facts Per piece: about
- Sodium 309 mg
- Protein 3 g
- Calories 60.0
- Total fat 2 g
- Cholesterol 6 mg
- Saturated fat 1 g
- Total carbohydrate 6 g
- Iron 4.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 2.0