Add the ingredients to a food processor or you can probably use a blender, then just scoop and fill the round wontons, steam or boil them for a couple of minutes and serve.
Simple, quick, and very delicious.
I prefer vegetable dumplings but grampy likes pork dumplings. Since I needed a taster I thought it best to make the pork dumplings first. They were a hit.
Whenever I see a recipe with a long list of ingredients I hesitate to jump in but I’m so glad I did. I’ve condensed the ingredient list so it doesn’t look overwhelming and hope that you give it a try.
The preparation process is very simple and easy. It’s really just a matter of lightly browning the pork and draining it on paper towels and then combine carrots, cabbage, spinach, garlic, ginger along with Asian flavors of soy sauce, hoisin sauce and sesame oil, add in the cooked pork into food processor or blender, then give it a whirl.
Lay out the wonton wrappers, place one tablespoon of filling on to each wonton, brush the edge of each wonton with water and fold up pinching the edges together into a pleat. Place on a plate and gently press down so that the dumpling will be able to stand up. I figured that out toward the end of the process.
For steamed dumplings, the idea is to steam them however I didn’t have a steamer so I boiled them for 2 minutes. The trick is to be sure they do not touch each other as they are prone to sticking together. I was lucky they didn’t stick together, but my in my crazy ‘Lucy/Ethel’ kitchen I removed the cooked dumplings and placed them on a paper plate – yes they stuck to the paper . . . there are no words . . .!!!
Steamed Pork Dumplings
- 1/2 lb. ground pork (I used pork sausage and removed it from the casing)
- 1 egg beaten (I used flaxseed substitution for egg)
- 1 tbls. chopped fresh ginger
- 2 tbls. low sodium soy sauce
- 3 tbls. cornstarch
- 2 tbls. hoisin sauce
- 1 tbls. sesame oil
- 1 cup each of chopped carrots, fresh spinach, shredded cabbage
- 1-2 cloves garlic
- 2 tbls. roughly chopped cilantro
- 1 pkg. round wonton wrappers
For Dipping Sauce
- 1 lime
- 1-2 tbls. low sodium soy sauce
- 1 tbls. spicy chili sauce
- 1 tbls. sesame oil
- 1 scallion sliced
- Cook the pork in a heated nonstick skillet on medium to high heat breaking up the pieces. Cook just until no longer pink - only takes a few minutes. Remove from pan and drain on paper towels. Set aside.
- In a small bowl whisk together the egg (or flaxseed substitution), ginger, soy sauce, cornstarch, hoisin sauce and sesame oil. Set aside.
- Add the vegetables, garlic and cilantro to a food processor or blender and give a few pulses until chopped. Add in the cooked pork and pulse a few more times until everything is finely chopped - so you can still identify each vegetable.
- Put the vegetable mixture into a large bowl and then stir in the egg mixture. Drain excess liquid from the mixture. (I used a paper towel to soak up excess liquid. By using the flaxseed in place of the egg there was less liquid.)
- Lay out the wonton wrappers on a flat surface. I used almost 1 tablespoon of mixture to each wrapper. Brush the edge of the wrapper with water and fold the wrapper edge to edge pinching the edges. Fill, fold and repeat until all the filling is used up.
- Bring a large pot of water to boil, depending on the size of the pot add 6 to 12 wontons making sure they do not touch, cook for 2-4 minutes. Remove from pot and place on plate to keep warm until all are cooked. Again, be sure they do not touch each other or they will stick.
- Serve with Dipping Sauce below.
Next the request was to have the dumplings fried which is how we usually order our dumplings in the restaurant. So I quickly fried a couple but they took longer to fry than I thought they should but I think they were still too wet.
Next time I may just fry them without steaming or boiling. I’ll let you know how that works on my vegetable dumplings next week.
There is no longer a need for take out when you can make these delicious steamed pork dumplings in less than an hour. This recipe makes about 15 to 20 dumplings based on how much filling you use for each dumpling.