Make-Ahead Pork Dumplings

2 Reviews
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Yield
116 dumplings
March 2003
RECIPE BY Southern Living

This recipe makes a bunch, so ask a friend to help you assemble the dumplings; then freeze some for later.

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)

Nutritional Information

  • Calories 40
  • Caloriesfromfat 17%
  • Fat 0.8g
  • Satfat 0.2g
  • Monofat 0.3g
  • Polyfat 0.2g
  • Protein 2.5g
  • Carbohydrate 6g
  • Fiber 0.2g
  • Cholesterol 6mg
  • Iron 0.4mg
  • Sodium 101mg
  • Calcium 7mg

How to Make It

Step 1

Process pork loin in a food processor until finely chopped.

Step 2

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

Step 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.

Step 4

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

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

ABBose's Review

KBinks
December 24, 2010
I made this for my husbands 40th birthday cocktail party and it was the hit of the party. I used used one pkg of ground pork vs. the pork loin and the pork sausage. I'm making them again for my friends NYE party. Also such a great make ahead recipe. I made 200 in one afternoon and still have some in bags in my freezer to use for any last minute guests.

KBinks's Review

ABBose
September 19, 2010
Great recipe! Always have rave reviews, I make this for parties. I often pan-fry the dumplings with a bit of water (1/3 c.) and oil in a pan, cover, and let the water steam the dumpling and the oil brown/fry the pastry, then flip when browned. I also mix a dipping sauce of chili-garlic paste, soy sauce, and sugar (splenda).