Make-Ahead Pork Dumplings
Posted By: Maryfran (cache-mtc-am07.proxy.aol.com)
Date: Friday, 7 March 2003, at 8:30 a.m.
Make-Ahead Pork Dumplings
This recipe makes a bunch, so ask a friend to help you assemble the dumplings; then freeze some for later.
1 1/2 pounds lean boneless pork loin chops, cut into chunks
1 (12-ounce) package 50%-less-fat ground pork sausage
1 1/2 teaspoons salt
15 water chestnuts, finely chopped
1 to 2 tablespoons minced fresh ginger
1/2 cup cornstarch
2 teaspoons lite soy sauce
1/2 cup fat-free reduced-sodium chicken broth
4 tablespoons sugar
1 teaspoon teriyaki sauce
1 teaspoon sesame oil
1/4 cup chopped fresh parsley
4 green onions, diced
2 (16-ounce) packages wonton skins
Oyster sauce (optional)
Thai chili sauce (optional)
Ginger Dipping Sauce (optional)
Process pork loin in a food processor until finely chopped.
Combine pork loin, pork sausage, and next 11 ingredients.
Cut corners from wonton skins to form circles. Drop 1 teaspoon mixture onto middle of each skin. Gather up skin sides, letting dough pleat naturally. Lightly squeeze the middle while tapping the bottom on a flat surface so it will stand upright.
Arrange dumplings in a bamboo steam basket over boiling water. Cover and steam 20 to 25 minutes. Serve with sauces, if desired.
Note: To freeze, arrange dumplings on a baking sheet; freeze for 2 hours. Place in zip-top freezer bags; label and freeze for up to 3 months. To cook dumplings from frozen state, steam for 22 to 25 minutes.
Makes 116 dumplings