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Add a photoServings: 12
Ingredients
- 1/2 lb Grnd pork
- 1 Tbsp. Minced garlic
- 2 Tbsp. Minced green onions, green part only Drizzle of sesame oil Drizzle of soy sauce
- 1/4 c. Heavy cream Salt to taste Freshly-grnd black pepper to taste
- 16 x Wonton wrappers Napa cabbage leaves to line the bamboo steamer Soy Sauce to taste Asian Chili Oil to taste
Directions
- In a food processor, fitted with a metal blade, combine the pork, garlic and green onions. Puree till smooth. Season the mix with a drizzle of sesame oil and soy sauce. Add in the cream and process till incorporated. Season the mix with salt and pepper. Remove the mix from the processor and set aside.
- Using a round biscuit cutter, cut the wonton skins into 2 1/2-inch circles. Place 2 Tbsp. of the mix in the center of each circle. Moisten the edges with water, pleat half the circle, and press the edges together, forming a crescent-shaped dumpling. Using your fingers, pleat around the dumpling and press the edges together to create a beggar's purse. Repeat the process for the other dumplings.
- Line a large steamer with the cabbage leaves. Place the steamer in a wok. Fill the wok with sufficient water to touch the bottom of the basket. Cover the steamer and steam for a couple of min to steam the cabbage leaves. Arrange the dumplings on the leaves and cook till the dumplings are tender, about 6 to 8 min, or possibly translucent/soft in color. Serve the hot dumplings with the soy sauce, and chili oil.
- This recipe yields 16 dumplings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 12 servings | |
| Calories 54 | |
| Calories from Fat 36 | 67% |
| Total Fat 4.01g | 5% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 20mg | 1% |
| Potassium 60mg | 2% |
| Total Carbs 0.86g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.03g | 0% |
| Protein 3.29g | 5% |
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