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.

Ingredients:
  • 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)


Directions


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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