Make-Ahead Pork Dumplings

Southern Living
Make-Ahead Pork Dumplings Recipe
This recipe makes a bunch, so ask a friend to help you assemble the dumplings; then freeze some for later.
116 dumplings


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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 mounths. To cook dumplings from frozen state, steam for 22 to 25 minutes.

Created date

February 2003

Nutritional Information

Calories 40
Caloriesfromfat 17 %
Fat 0.8 g
Satfat 0.2 g
Monofat 0.3 g
Polyfat 0.2 g
Protein 2.5 g
Carbohydrate 6 g
Fiber 0.2 g
Cholesterol 6 mg
Iron 0.4 mg
Sodium 101 mg
Calcium 7 mg