Pork-and-Peanut Dumplings

recipe
The pork-and-peanut filling is typical of fun kor, which are traditionally wrapped in a dough that is made with wheat and tapioca starches.

Yield:

30 appetizers (serving size: 1 dumpling)

Recipe from

Cooking Light

Nutritional Information

Calories 41
Caloriesfromfat 29 %
Fat 1.3 g
Satfat 0.4 g
Monofat 0.6 g
Polyfat 0.3 g
Protein 2.5 g
Carbohydrate 4.5 g
Fiber 0.2 g
Cholesterol 6 mg
Iron 0.4 mg
Sodium 71 mg
Calcium 6 mg

Ingredients

1 cup boiling water
1/2 ounce dried shiitake mushrooms
1/2 pound lean ground pork
1 tablespoon minced peeled gingerroot
1 garlic clove, minced
1 tablespoon cornstarch
1/4 cup chopped fresh cilantro
3 tablespoons chopped unsalted dry-roasted peanuts
3 tablespoons sliced green onions
2 tablespoons low-sodium soy sauce
1/2 teaspoon sugar
30 (3-inch) gyoza skins
Steamed green cabbage leaves

Preparation

Combine boiling water and mushrooms in a bowl; cover and let stand 30 minutes. Drain, reserving 1/4 cup mushroom liquid, and let cool completely. Discard stems, and finely chop caps; set aside.

Cook pork, gingerroot, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return pork mixture to skillet.

Combine reserved mushroom liquid and cornstarch; stir well. Add to skillet; cook over medium heat 30 seconds or until thickened, stirring constantly. Remove from heat; stir in chopped mushroom caps, cilantro, peanuts, green onions, soy sauce, and sugar.

Working with 1 gyoza skin at a time (cover remaining skins to keep them from drying out), spoon about 2 teaspoons pork mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place dumplings, seam sides up, on a baking sheet; cover loosely with a towel to keep from drying out.

Line a bamboo steamer with steamed green cabbage leaves. Place dumplings 1/2 inch apart in steamer, and cover with steamer lid. Add water to a large skillet to a depth of 1 inch, and bring to a boil. Place steamer in skillet, and steam dumplings 10 minutes. Remove dumplings from steamer.

Jim Fobel,

Cooking Light

March 1996
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