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.
Make-Ahead Pork Dumplings
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- Calories: 40
- Calories from fat: 17%
- Fat: 0.8g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.2g
- Protein: 2.5g
- Carbohydrate: 6g
- Fiber: 0.2g
- Cholesterol: 6mg
- Iron: 0.4mg
- Sodium: 101mg
- Calcium: 7mg
- 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.
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