After seeing this recipe, I knew dumplings was on the menu for dinner.
Here’s my version of this Asian dish:
you will need:
- 1 lb. uncooked ground pork
- 1 package wonton wrappers
- 2 tbsp. soy sauce
- 1 chopped scallion
- 1/2 jar chopped pickled ginger with juice
- 1 tbsp. Chinese 5 spice powder (add more to taste)
- 1 clove chopped garlic
- i cup chopped spinach (if desired)
- 1 tsp. sriracha sauce
Bamboo steamer & large pot of boiling water
(Note: You may alter the measurements based on your personal taste preference of seasoning. You could also substitute the pork for chicken or beef. Stay tuned for my vegetarian version!)
Step 1: Mixing & Marinating
Combine all ingredients except wonton wrappers. Mix well. Let marinate for at least 24 hours in the refrigerator.
Step 2: Assembling Dumplings
Gather pork mixture, wonton wrappers and small dish of warm water. Assemble the dumplings by first dipping a wrapper in the water briefly. With the wonton wrapper corner facing the top, use a spoon to add a small portion of filling in the center of the wrapper.
Fold up the corner to create a triangle. Press together the edges to seal in the filling.
Using your thumb or forefinger press upward the center of the filling to pucker and curve the two pointed edges together. Press together to seal. Repeat with the remaining filling and wrappers.
Step 3: Steaming
Place in a lightly greased bamboo steamer about 1 inch apart so they wont stick. Place over a pot of boiling water. Allow to steam until dumplings become translucent and filling is fully cooked.
Enjoy your homemade dumplings! Makes about 40-50 dumplings. Great for an appetizer or main course. Can be frozen prior to steaming.