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.
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I made this for my husbands 40th birthday cocktail party and it was the hit of the party. I used used one pkg of ground pork vs. the pork loin and the pork sausage. I'm making them again for my friends NYE party. Also such a great make ahead recipe. I made 200 in one afternoon and still have some in bags in my freezer to use for any last minute guests.
Great recipe! Always have rave reviews, I make this for parties. I often pan-fry the dumplings with a bit of water (1/3 c.) and oil in a pan, cover, and let the water steam the dumpling and the oil brown/fry the pastry, then flip when browned. I also mix a dipping sauce of chili-garlic paste, soy sauce, and sugar (splenda).
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