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Pork Dumplings with Tangy Dipping Sauce

  • 30servings
  • 69calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C
MineralsCopper, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup finely shredded napa (Chinese) cabbage

  2. 1/4 cup chopped green onions

  3. 2 tablespoons low-sodium soy sauce

  4. 1 tablespoon dark sesame oil

  5. 2 teaspoons grated peeled fresh ginger

  6. 1/2 pound lean ground pork

  7. 1 (8-ounce) can water chestnuts, drained and chopped

  8. 2 garlic cloves, minced

  9. 1 (16-ounce) package wonton wrappers (60 wrappers)

  10. Cooking spray

  11. 2 cups water, divided

  12. Tangy Dipping Sauce

Instructions Jump to Ingredients ↑

  1. Combine first 8 ingredients in a bowl; stir until blended.

  2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon about 1 teaspoon filling into center of each wrapper. Moisten edges of wrapper with water. Bring 2 opposite corners together, pinching points together to seal. Bring the remaining 2 corners to center; pinch points to seal. Pinch 4 edges together to seal. Place dumpling, seam side up, on a platter. Repeat procedure with remaining wrappers and filling to form 60 dumplings. Coat dumplings with cooking spray.

  3. Place a large nonstick skillet over medium-high heat. Arrange 15 dumplings, seam sides up, in pan; cook 30 seconds or until browned. Add 1/2 cup water to pan; cover and cook 5 minutes. Uncover and cook 1 minute or until liquid evaporates. Remove dumplings from pan; keep warm. Repeat procedure with remaining dumplings and water. Serve immediately with Tangy Dipping Sauce.

  4. Note: Nutritional analysis totals include Tangy Dipping Sauce.

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