Make-Ahead Pork Dumplings

Name: Make-Ahead Pork Dumplings
Ingredients: 1 1/2 pounds lean boneless pork loin chops, cut into chunks; 1 (12-ounce) package 50%-less-fat ground pork sausage; 1 1/2 teaspoons salt; 15 water chestnuts, finely chopped; 1 to 2 tablespoons minced fresh ginger; 1/2 cup cornstarch; 2 teaspoons lite soy sauce; 1/2 cup fat-free reduced-sodium chicken broth; 4 tablespoons sugar; 1 teaspoon teriyaki sauce; 1 teaspoon sesame oil; 1/4 cup chopped fresh parsley; 4 green onions, diced; 2 (16-ounce) packages wonton skins; Oyster sauce (optional); Thai chili sauce (optional); Ginger Dipping Sauce (optional)

17 ingredients

8 steps

Ingredients

1 1/2 pounds lean boneless pork loin chops, cut into chunks
1 (12-ounce) package 50%-less-fat ground pork sausage
1 1/2 teaspoons salt
15 water chestnuts, finely chopped
1 to 2 tablespoons minced fresh ginger
1/2 cup cornstarch
2 teaspoons lite soy sauce
1/2 cup fat-free reduced-sodium chicken broth
4 tablespoons sugar
1 teaspoon teriyaki sauce
1 teaspoon sesame oil
1/4 cup chopped fresh parsley
4 green onions, diced
2 (16-ounce) packages wonton skins
Oyster sauce (optional)
Thai chili sauce (optional)
Ginger Dipping Sauce (optional)

Directions

1

Process pork loin in a food processor until finely chopped.
2

Combine pork loin, pork sausage, and next 11 ingredients.
3

Cut corners from wonton skins to form circles. Drop 1 teaspoon mixture onto middle of each skin. Gather up skin sides, letting dough pleat naturally. Lightly squeeze the middle while tapping the bottom on a flat surface so it will stand upright.
4

Arrange dumplings in a bamboo steam basket over boiling water. Cover and steam 20 to 25 minutes. Serve with sauces, if desired.
5

Note: To freeze, arrange dumplings on a baking sheet; freeze for 2 hours. Place in zip-top freezer bags; label and freeze for up to 3 mounths. To cook dumplings from frozen state, steam for 22 to 25 minutes.
6

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