Walden Ground Pork Dumplings
Pork dumplings are an easy-to-make dinner for either a quick weeknight meal or something a little more indulgent during the weekend. As an appetizer or a main course they're delicious pan fried and dipped with your favorite hoisin or gyoza sauce.
- 100 (3.5 inch square) wonton wrappers
- 1 Walden ground pork
- 1 tablespoon minced fresh ginger root
- 4 cloves garlic, minced
- 2 tablespoons thinly sliced green onion
- 4 tablespoons soy sauce
- 3 tablespoons sesame oil
- 1-2 eggs, beaten
- 5 cups finely shredded Chinese cabbage
- Chili sauce (optional)
In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed. Optional chili sauce can be added here if you want an extra kick.
Place a heaping teaspoon of pork filling onto each wonton skin and moisten the edges with water. Fold over edges until you form a triangle. This can be as intricate as you want on your folding, but to take it a step further, fold the left edge inwards and follow with right. Use a little bit of water to keep the edges laying down. Set dumplings aside on a lightly floured surface until ready to cook.
Arrange dumplings in a covered bamboo or metal steamer so they don't touch to prevent them from sticking together; steam for 15 minutes, or until pork is cooked through.