Dumplings with Ginger Dipping Sauce

Total Time:
40 min
30 min
10 min

8 servings

  • 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
  • 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
  • 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.

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