Recipe courtesy of Sarah Ferguson
Dumplings with Ginger Dipping Sauce
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 212
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 11
- Cholesterol
- 21
- Sodium
- 614
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
Ingredients
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
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
One 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.