Prep 15 mins
Cook 25 mins
Savory little dumplings spiked with Asian Flavors are kept light with a combination of ground pork loin and 50 percent less fat pork sausage. Store bought wonton wrappers keep the assembly easy but the recipe feeds a huge crowd so freeze them in batches.
- 1 1⁄2 lbs lean boneless pork loin chops, cut into chunks
- 1 (12 ounce) package50% -less-fat ground pork sausage
- 1 1⁄2 teaspoons salt
- 15 water chestnuts, finely chopped
- 2 tablespoons minced fresh ginger
- 1⁄2 cup cornstarch
- 2 teaspoons light soy sauce
- 1⁄2 cup reduced-sodium fat-free 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 sweet chili sauce (optional)
- ginger dipping sauce (optional)
- Process pork loin in a food processor until finely chopped.
- Combine pork loin, 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 2 months. To cook dumplings from frozen state, steam for 22 to 25 minutes.