Spicy Pork Dumplings

By The Canadian Living Test Kitchen

37 people added this to their Recipe Box

Spicy Pork Dumplings
Photography by Matthew Kimura

This recipe makes 24 servings

Nutritional Info
Per piece: about	-
cal	6060 cal
pro	3 g3g pro
total fat	2 g2g total fat
sat. fat	1 g1g sat. fat
carb	6 g6g carb
fibre	00 fibre
chol	6 mg6mg chol
sodium	309 mg309mg sodium
% RDI:	-
calcium	11 calcium
iron	44 iron
vit A	11 vit A
vit C	22 vit C
folate	44 folate

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.

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
6 cloves garlic , minced6 6cloves garlic, minced
1 hot finger pepper , finely chopped1 1hot finger pepper, finely chopped
1 tbsp minced gingerroot 1 1tbsp tbspminced gingerroot
8 oz lean ground pork 8 8oz ozlean ground pork
1/3 cup finely chopped water chestnuts 1/3 1/3cup cupfinely chopped water chestnutwater chestnuts
1/4 cup minced green onions 1/4 1/4cup cupminced green oniongreen onions
2 tbsp soy sauce 2 2tbsp tbspsoy sauce
1 tbsp cornstarch 1 1tbsp tbspcornstarch
2 tsp sesame oil 2 2tsp tspsesame oil
24 wonton wrappers 24 24wonton wrapperwonton wrappers
Soy Vinegar:
1/4 cup soy sauce 1/4 1/4cup cupsoy sauce
2 tbsp rice vinegar 2 2tbsp tbsprice vinegar

Preparation

In 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.

Source : Canadian Living Magazine: May 2002