Pork Dumplings with Tangy Dipping Sauce
These easy pork dumplings with tangy dipping sauce will remind you of your favorite asian restaurant but are much healthier than the deep fried versions.
More From Oxmoor House
- Calories: 69
- Calories from fat: 22%
- Fat: 1.7g
- Saturated fat: 0.4g
- Protein: 3.3g
- Carbohydrate: 9.8g
- Fiber: 0.6g
- Cholesterol: 7mg
- Iron: 0.5mg
- Sodium: 213mg
- Calcium: 10mg
- 1 cup finely shredded napa (Chinese) cabbage
- 1/4 cup chopped green onions
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dark sesame oil
- 2 teaspoons grated peeled fresh ginger
- 1/2 pound lean ground pork
- 1 (8-ounce) can water chestnuts, drained and chopped
- 2 garlic cloves, minced
- 1 (16-ounce) package wonton wrappers (60 wrappers)
- Cooking spray
- 2 cups water, divided
- Tangy Dipping Sauce
- 1. Combine first 8 ingredients in a bowl; stir until blended.
- 2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon about 1 teaspoon filling into center of each wrapper. Moisten edges of wrapper with water. Bring 2 opposite corners together, pinching points together to seal. Bring the remaining 2 corners to center; pinch points to seal. Pinch 4 edges together to seal. Place dumpling, seam side up, on a platter. Repeat procedure with remaining wrappers and filling to form 60 dumplings. Coat dumplings with cooking spray.
- 3. Place a large nonstick skillet over medium-high heat. Arrange 15 dumplings, seam sides up, in pan; cook 30 seconds or until browned. Add 1/2 cup water to pan; cover and cook 5 minutes. Uncover and cook 1 minute or until liquid evaporates. Remove dumplings from pan; keep warm. Repeat procedure with remaining dumplings and water. Serve immediately with Tangy Dipping Sauce.
- Note: Nutritional analysis totals include Tangy Dipping Sauce.
Only you will be able to view, print, and edit this note.Add Note