Make-Ahead Pork Dumplings

Name: Make-Ahead Pork Dumplings
Yield: 116 dumplings
Ingredients: 1 ½ pounds lean boneless pork loin chops, cut into chunks; 1 (12-ounce) package 50%-less-fat ground pork sausage; 1 ½ teaspoons salt; 15 water chestnuts, finely chopped; 1 to 2 tablespoons minced fresh ginger; ½ cup cornstarch; 2 teaspoons lite soy sauce; ½ cup fat-free reduced-sodium chicken broth; 4 tablespoons sugar; 1 teaspoon teriyaki sauce; 1 teaspoon sesame oil; ¼ 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)

2 Ratings
2 Reviews

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

Recipe by Southern Living March 2003

Gallery

Recipe Summary

Yield:

116 dumplings

Nutrition Info

Directions

Step 1
Process pork loin in a food processor until finely chopped.

Advertisement
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.

Nutrition Facts

Per Serving:

40 calories; calories from fat 17%; fat 0.8g; saturated fat 0.2g; mono fat 0.3g; poly fat 0.2g; protein 2.5g; carbohydrates 6g; fiber 0.2g; cholesterol 6mg; iron 0.4mg; sodium 101mg; calcium 7mg.

Sort by: Newest

Newest Oldest

ABBose

12/23/2010

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

09/19/2010

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).

Back to Make-Ahead Pork Dumplings

All Reviews for Make-Ahead Pork Dumplings

- of Reviews

50 Ways to Use Trader Joe’s Speculoos Cookie Butter

15 Unexpected Ways to Use Hot Chocolate Mix

65 Super Easy Finger Foods to Make for Any Party