Prep 30 mins
Cook 25 mins
This is another wonderful recipe that I have been making for a while, and can be frozen after you prepare them. You may use water in place of the broth. Serve these on a platter with hot mustard dipping sauce or sweet sauce, these is one of the best recipes and method for making pork dumplings, they are absolutely awesome! Yield is only estimated.
- 2 lbs ground lean pork
- 3⁄4 cup fresh mushrooms, finely chopped
- 1⁄3 cup green onion, finely chopped (use only green onions)
- 1⁄4 cup celery, finely chopped
- 1⁄4 teaspoon ginger powder
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 egg, separated
- 2 tablespoons water
- 30 wonton wrappers
- 2 tablespoons oil (not olive oil)
- 1⁄2 cup chicken broth
- In a bowl, combine ground pork, mushrooms, green onions, celery and ginger (can add salt if desired).
- In a small bowl, whisk the cornstarch with soy sauce, add in egg white, and then add to the pork mixture; mix well to combine.
- Shape into 1-inch balls; set aside briefly.
- To make dumplings: In a small bowl, whisk together the egg yolk and water.
- One at a time, place the pork balls in the middle of the wonton wrapper.
- Brush one-half of the edges of the wontons with egg/water mix.
- Fold wrapper over into a triangle, and press edges to seal (try to remove all as much air from inside of the wonton when pressing together to seal).
- Fold over the points, sealing once again with the egg mixture to form a neat wonton.
- Place the shaped wontons neatly on a cookie sheet (keep covered with plastic wrap at all times).
- At this point they may be frozen if desired.
- To cook:.
- Heat oil in a skillet over high heat.
- Cook for 2-3 minutes, or until bottoms are lightly browned.
- Reduce heat to low and add in broth or water.
- Simmer covered for 12-15 minutes, or until liquid evaporates.
- Uncover, increase heat to medium-high, and cook 5 minutes longer (turning once) until browned.
- Serve on a platter with dipping sauce.
Yummy, yummy, yummy. Taking a batch to work tonight (yes, New Years Eve)and always make a bunch of goodies for my co-workers. I'm sure they will be impressed! Thanks for the recipe.