Make-Ahead Pork Dumplings

Ingredients

• 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)

Preparation

1. Process pork loin in a food processor until finely chopped.
2. Combine pork loin, pork sausage, and next 11 ingredients.
3. 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.
4. Arrange dumplings in a bamboo steam basket over boiling water. Cover and steam 20 to 25 minutes. Serve with sauces, if desired.
5. 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.