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.
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- 1 1/2 lbs 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
- 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)
- 1Process pork loin in a food processor until finely chopped.
- 2Combine pork loin, sausage, and next 11 ingredients.
- 3Cut 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.
- 4Arrange dumplings in a bamboo steam basket over boiling water. Cover and steam 20 to 25 minutes. Serve with sauces, if desired.
- 5NOTE: 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.
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Nutritional Facts for Make-Ahead Pork Dumplings
Serving Size: 1 (149 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 336.5
- Calories from Fat 87
- Total Fat 9.7 g
- Saturated Fat 3.1 g
- Cholesterol 48.9 mg
- Sodium 757.0 mg
- Total Carbohydrate 42.2 g
- Dietary Fiber 1.4 g
- Sugars 3.7 g
- Protein 18.2 g
The following items or measurements are not included:
reduced-sodium fat-free chicken broth