Tuesday, August 28, 2012

Asian Pork Dumplings

These taste better than a restaurant, so much so that it made me come back from hiatus!  These are for a day you have some time to cook but are easy.  This recipe made 36 dumplings.

  • Wonton wrappers
  • 1 lb ground lean pork
  • 1 cup chopped kale
  • 1 cup baby spinach
  • 1 rounded cup of chopped mushrooms (cremini)- about 10
  • 2 cloves garlic, minced
  • half of a small red onion, chopped finely
  • soy sauce/Tamari (I added it in dashes not measured out)
  • 2 tsp ground ginger
  • 1 pinch of red pepper flakes
  • Glass of water (to fuse edges of wrappers)


1. Saute the mushrooms on medium heat until they release some water, add kale and spinach.  Cook until the greens wilt.  Add 3 dashes of soy sauce and garlic, cook for a minute or so until you smell the garlic.

2. In a bowl, add the ground pork and mix in ginger, red pepper flakes, 3-5 additonal dashes of soy sauce, onion and cooked mushroom mixture.  Mix well.

3.  Lay out a wonton wrapper, add a heaping tsp of the pork mixture and lightly line the edges with water (I just used my finger).  Pinch the sides together so it makes a triangle.

4.  Fill a pot with boiling water and place a colander on top so steam can get through.  Place 6 dumplings at a time in the colander and cover with a lid that will seal it.  Cook for 3-5 minutes, until the wrappers appear clear.

5.  Once all dumplings have been steamed, heat a pan on medium heat with a drizzle of olive oil and saute each side of the dumpling until they are golden brown.  It takes about 2 minutes per side.

I served them with a sweet chile dipping sauce!

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