- 1/2 pound lean ground pork
- 1 tablespoon minced fresh ginger
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons hoisin sauce, divided
- 15 won ton wrappers
- 3 (14-oz.) cans low-sodium fat-free chicken broth
- 1/2 cup sliced fresh mushrooms
- 1/4 cup sliced green onions
- Garnish: cilantro sprigs
- calories 206
- caloriesfromfat 0.0 %
- fat 6.3 g
- satfat 2.1 g
- monofat 0.7 g
- polyfat 0.5 g
- protein 16.7 g
- carbohydrate 21.8 g
- fiber 0.7 g
- cholesterol 36 mg
- iron 1.4 mg
- sodium 384 mg
- calcium 25 mg
How to Make It
Brown pork with ginger in a nonstick skillet over medium-high heat, stirring often, 5 minutes or until meat crumbles and is no longer pink.
Combine pork mixture, cilantro, and 2 Tbsp. hoisin sauce in a medium bowl.
Arrange 1 won ton wrapper on a clean, flat surface. (Cover remaining wrappers with a damp towel to prevent drying out.) Moisten edges of wrapper with water. Spoon about 1 Tbsp. pork mixture in center of wrapper; fold 2 opposite corners together over pork mixture, forming a triangle. Press edges together to seal. Cover with a damp cloth. Repeat procedure with remaining wrappers and pork mixture.
Bring broth and remaining 1 Tbsp. hoisin sauce to a light boil in a Dutch oven over medium heat; gently stir in 8 dumplings. Cook 4 to 5 minutes or until dumplings float to top. Place dumplings in 5 individual serving bowls. Repeat procedure with remaining 7 dumplings.
Add mushrooms and onions to simmering broth; cook 1 minute. Ladle 1 cup broth mixture over dumplings in bowls. Garnish, if desired. Serve immediately.
Note: To freeze dumplings, assemble as directed, and place in a single layer in a large zip-top plastic freezer bag. Freeze up to 3 months. Cook as directed.
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