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Steamed Pork Dumplings

Fragrant garlic, fresh ginger and toasted sesame oil give these steamed pork dumplings the addictive flavor you crave.

Prep Time
45 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 4
Calories: 366 kcal
Course: Appetizer
Cuisine: Asian

Ingredients

  • 8 oz ground pork
  • 2 cups shredded napa cabbage
  • 2 scallions (halved)
  • 2 inch piece fresh ginger (quartered)
  • 2 tablespoons soy sauce
  • 1 tablespoon corn starch
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon shaoh sing rice cooking wine or dry sherry
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 24 wonton wrappers
  • small bowl water for assembling
Sweet Soy Dipping Sauce
  • 2 tbs soy sauce (low sodium)
  • 1 tbs rice wine vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp Sriracha (optional)
  • 2 tablespoons minced scallions

Instructions

    Cup of Yum
  1. In a food processor, pulse together dumpling filling (ground pork through pepper) until smooth. Place mixture in a medium bowl and set aside.
  2. To assemble dumplings, lay out wonton wrappers six at a time on a clean surface and have bowl of water and dumpling mixture side by side.
  3. Using a cookie scoop or two tablespoons, place a small amount of the filling mixture in the center of each wonton wrapper.
  4. Light dip finger into water and moisten all four edges of the wonton wrapper. Gently bring together top and bottom of the wrapper and pinch tightly to secure. Do the same with the left and right side pinching tightly once again to make sure the dumpling filling is tightly secure in the wonton wrapper.
  5. Repeat the process until you’ve filled all wonton wrappers.
  6. Bring two inches of water to boil in a large wok or sauce pot. To prevent dumplings from sticking during cooking, line steamer basket with several cabbage leaves. Steam 6 dumplings at a time in basket, careful not to over-crowd, for 8-10 minutes with a tight fitting lid.
  7. While dumplings are steaming, whisk together sweet soy dipping sauce.
  8. Serve dumplings warm with dipping sauce on the side.

Notes

  • If you wind up with leftover filling, pan-fry it in a little oil and serve as a meatball or drop it into warm chicken broth for a quick soup.
  • If you don’t own a steamer basket, use a plate coated with non-stick cooking spray and place on top of a metal steamer basket. It worked for me! :)

Nutrition Information

Calories 366kcal (18%) Carbohydrates 20.6g (7%) Protein 18g (36%) Fat 16.3g (25%) Saturated Fat 5g (25%) Polyunsaturated Fat 11.3g Trans Fat 0g Cholesterol 53mg (18%) Sodium 1753mg (73%) Fiber 1g (4%) Sugar 3.2g (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 366

% Daily Value*

Calories 366kcal 18%
Carbohydrates 20.6g 7%
Protein 18g 36%
Fat 16.3g 25%
Saturated Fat 5g 25%
Polyunsaturated Fat 11.3g 66%
Trans Fat 0g 0%
Cholesterol 53mg 18%
Sodium 1753mg 73%
Fiber 1g 4%
Sugar 3.2g 6%

* Percent Daily Values are based on a 2,000 calorie diet.