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Add a photoThe following amounts are approximate ranges for each 1/2 pound of pork. The first amount listed is the recommended amount and the second amount given is the recommended maximum or minimum. Of course any of the below may be omitted.
Use anything you like, as you like it. Pork plays well with others. Just keep in mind that a filling that is too wet may expand too much during cooking and cause the dumpling to split open, while a filling that is too dry will become drier during cooking. Any filling should easily maintain its shape if moulded into small balls.
Ingredients
- 1 package of at least 50 wonton wrappers (See Summary)
- 1/4 to 1 lb. ground pork (1/2 pound of pork per ~50 dumplings)
- prepared mustard (1 to 1/2 tablespoon)
- soy sauce) (1 or 2 teaspoons)
- green onions/spring onion, bell pepper or other chili (1 or 2 tablespoon each, diced)
Directions
- The best way to combine any additives with the pork for the filling is to simply throw everything in a bowl and mix with your (clean!) hands. When your filling is ready get out your skins (wonton wrappers), cover them with a damp tea-towel or paper towel to prevent them from drying out and begin filling. Each dumpling should hold about 1/2 â 1 tsp of filling. Packaged skins should have sealing instructions. One sealing method is to wet two edges of a square (or one half of a circle) with water and fold over so that the dry edges meet the wet, pressing around the filling to ensure that all of the air has been removed from the dumpling then crimping the edges to ensure a tight seal. When your dumplings are all filled they can be frozen on a sheet pan then placed in plastic bags and kept frozen for up to six months.
- Heat a heavy pan (NOT A NON-STICK SURFACE!) over medium to medium high heat.
- Brush lightly with vegetable oil.
- Add 8 to 10 dumplings, making sure not to crowd the pan.
- Let these dumplings cook without touching them for at least two minutes. They will sizzle and pop but do not touch them until they have stuck to the pan (usually about two minutes).
- When they have browned on the bottom (watch the edges near where the dumpling touches the pan) check for sticking.
- When the dumplings have stuck pour on 1/3 cup of stock, broth or water (about a 1/8 to 1/4 of an inch deep in the pan) and clamp on a tight lid.
- Cook until all the liquid has been converted to steam (once again, usually about two minutes. This is one of the more difficult parts of this process. You may have to adjust the amount of liquid used based on the liquid and your pan)
- Carefully remove the dumplings from the pan. Serve while hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 8g | |
| Recipe makes 50 servings | |
| Calories 16 | |
| Calories from Fat 11 | 69% |
| Total Fat 1.21g | 2% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 14mg | 1% |
| Potassium 22mg | 1% |
| Total Carbs 0.15g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.06g | 0% |
| Protein 1.0g | 2% |
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