Ingredients
- 1 pound ground pork
- 1 (5-ounce) can water chestnuts, strained and finely chopped
- 1/2 cup scallions, finely chopped
- 1 tablespoon minced garlic
- 1 tablespoon jarred minced ginger
- 1 tablespoon sesame oil
- 1 egg, beaten
- 1 pack oriental sesame dressing mix
- 2 tablespoon oyster sauce
- 1 (16-ounce) pack wonton wrappers
- Savoy or Napa cabbage
- Bamboo steamer
Directions
In a large bowl mix pork, water chestnuts, scallions, garlic, ginger, sesame oil, egg, sesame dressing mix, and oyster sauce. Fill center of each wonton wrapper with 1 teaspoon of meat filling. Gather wrapper up and twist to secure sides. Brush the edges of the wontons with water to help seal. Arrange cabbage leaves on the bottom of a bamboo steamer. Place dumplings about 1-inch apart and steam until the filling is cooked through, about 20 minutes.
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By dajakal
WDC
on March 07, 2010
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First point: these took 5 minutes to steam on my vegetable steamer, I don't know if bamboo steamers are that much different but 20 minutes seems way too much.
Otherwise, I made these just as written, except replaced the oriental dressing mix with some dry spice and soy sauce/sesame oil combination. They tasted great regardless, I think this would be a hard mixture to really screw up. I used 16oz, 1 pack, of wonton wrappers and used about a tablespoon of filling per. I didn't count how many it made, but it was around 30 dumplings, and they were just the right size in my opinion. Serve with some soy sauce for dipping and these are perfect!
By greggo921_2625100
Stroudsburg, PA
on July 16, 2009
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I am surprised at all the bad reviews, since about 90% of the reviews on this website are rated 5 stars and FILLED with multiple exclamation points!!!!!!!!!!!! Anyway, I have had good results with this one. The water chestnuts make the difference. I used fresh minced, not jarred ginger. And I have never been able to find "oriental sesame dressing mix", so I just took a guess at what it might be. A little kosher salt, white pepper, some five-spice powder, and a drizzle of sesame oil. Two tablespoons of soy sauce mixed with 2 of honey is the perfect dipping sauce. Oh, and I get 80-100 dumplings from this amount of filling; not 33.
By ddcfamily_11311660
Eau Claire, WI
on November 09, 2008
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20 minutes steaming? Crazy. You are only cooking the meat till it's done - max 5 minutes. This will eliminated the texture issue
Another option is to put about a quarter cup of water in a a non stick frying pan, then putting the wontons in, and cover After 5 minutes, pull the cover, then the bottom will brown up
Plus, don't forget a dipping sauce - chicken stock, soy sauce, garlic, seseme oil, ginger, suger
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