SANDRA’S ASIAN PORK DUMPLINGS with GINGER SOY DIPPING SAUCE

These delicate dumplings

are fun to prepare,

aromatically pleasing and just

an overall exceptionally satisfying appetizer...

I decided to create a recipe for Asian dumplings because of the pork I had on-hand that needed to be prepared.  I’m so pleased that these dumplings turned out to be quite extraordinary...

Yields: (40)

Prep: 30 Mins.

Boil: 5 Mins.

INGREDIENTS

Dipping Sauce:
-(Yields: Appx. 1/2 Cup)

3 tablespoons water

2 tablespoons low-sodium soy sauce

2 tablespoons seasoned rice wine vinegar

1/8 teaspoon ground ginger

½ teaspoon sesame oil

1 teaspoon honey

1 garlic clove, minced

1/8 teaspoon red pepper flakes

Pork Dumplings:

4 uncooked boneless pork chops, cubed

½ cup shredded green cabbage

1 tablespoon chopped cilantro

2 green onions, chopped

1 garlic clove, minced

1/8 teaspoon ground ginger

1/8 teaspoon freshly ground pepper

1 tablespoon seasoned rice vinegar

1 tablespoon low-sodium soy sauce

1 package (40) ‘round’ wonton wrappers

METHOD

Whisk dipping sauce ingredients in a small glass or ceramic bowl, and set aside for flavors to meld.

Ginger Soy Dipping Sauce Recipe

For the dumplings, combine pork, cabbage, cilantro, green onions, garlic, ginger, pepper, seasoned rice vinegar, and soy sauce in the food processor.

Pulse dumpling mixture, until finely chopped and combined.

Create an assembling work space (as shown in the next photograph).  Place 1 teaspoon of filling in the center of each wrapper. Moisten the edges with water.

Fold the wrappers in half, then use your index finger and thumb to pinch the edges together to seal.

Gather the pinched edges together to form ruffles. Transfer dumplings to a sheet of wax paper and repeat process until all dumplings are formed.

Bring a large pot of water to a boil. Gently lower 8 dumplings at a time into water using a slotted spoon and cook for about 5 minutes, or until they float to the surface.

Carefully remove dumplings using the slotted spoon to a wire rack placed over a foil-lined baking sheet to drain, while ensuring they are not touching each other to prevent sticking together.

Serve immediately with the dipping sauce. ~ Enjoy!

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Tips:

--You can easily freeze the dumplings after they are formed (prior to cooking) by placing them, not touching, in a single layer on a parchment-lined baking sheet.  Freeze for several hours, and place in a labeled freezer ziploc bag.  After freezing, you boil them frozen using the same method until they float.

--You can also quickly make dumpling soup by simply cooking them in chicken or vegetable broth, then serve garnished with freshly sliced green onions.