Ingredients
For Dumplings:
- 1/2 pound lean ground pork
- 1 scallion, finely minced
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon Asian sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon dry sherry
- 1 teaspoon grated peeled ginger root
- 1 garlic clove, minced
- 1 (12-ounce) package (about 48) wonton skins
Directions
Bring a large pot of water to a boil. In a small bowl, mix the dipping sauce ingredients, stirring until the sugar dissolves; set aside. In a medium bowl, mix the pork, scallions, soy sauce, sesame oil, cornstarch, sherry, gingerroot and garlic.
Place the wonton skins on a work surface and cover them with a damp towel. Remove the wonton skins 1 at a time and place about 1 teaspoon filling in the center; do no overstuff or the wontons won't seal securely. Moisten the edges of the wontons with water. Bring 2 opposite corners to the center, pinching the points to seal, then bring remaining 2 corners to center, pinching the points to seal. Repeat with the remaining wonton skins and filling.
Add the wontons in batches (if you add too many at once they may stick together) to the boiling water. Stir gently with a wooden spoon and bring back to a boil; boil 5 minutes. With a slotted spoon, transfer the wontons to a platter. Serve with a dipping sauce.
For Dipping Sauce:
- 1/4 cup red-wine vinegar
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons sugar
- 1 tablespoon Asian sesame oil
- 1 scallion, thinly sliced
- 2 teaspoons grated peeled ginger root
- 1/4 teaspoon crushed red pepper flakes
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By michjbthemh
on January 20, 2013
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Absolutely LOVED these and so did my kids. They couldn't get enough of them. The dipping sauce is delicious too! Money is an issue for us so ordering out chinese food really is not an option for us so I decided to look for some recipes for our chinese food favorites and I came across this one. I cannot wait to make them again! Very easy to make also.
By kimchilover
San Luis Obispo, CA
on August 14, 2012
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I use the dipping sauce recipe for any pot stickers because it's so good!
I change up the filling for the dumplings. I usually add a small bundle of rice noodles (you have to boil them for 2-3 min first & then cut them in small pieces using scissors or add 1/2 a pack of silken or soft tofu. The tofu adds moisture. I also add 1 carrot & celery chopped to mine. I use the recipe as a baseline & just add few more things to it. Just make sure you add more seasoning if you add more ingredients. I like using soysauce instead of salt. Make a huge batch & freeze them on a sheet pan. Once they are frozen, you can put them in a ziploc freezer bag & have them for a while.
By Crawdadcrosby
on July 20, 2012
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I have made this twice, both times they were amazing. I am a big fan of Anthony Bourdain's No Reservations. While in China he got the most awsome looking dumplings. I had to have some!! I made these that night and couldnt get enough. I felt like this is exactly what those would taste like. I kept going back and back to get more. Me and the hubby highly reccomend this recipe. I serve these with Honey soy dipping sauce for dumplings and potstickers, by Emeril Lagasse. Perfect combo.
Read all 11 reviews