Pork Dumplings with Tangy Dipping Sauce
More From Oxmoor House
Amount per serving
- 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.
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