Pork-and-Peanut Dumplings

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

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Nutritional Information

Amount per serving
  • Calories: 41
  • Calories from fat: 29%
  • Fat: 1.3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.5g
  • Carbohydrate: 4.5g
  • Fiber: 0.2g
  • Cholesterol: 6mg
  • Iron: 0.4mg
  • Sodium: 71mg
  • Calcium: 6mg

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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