Ingredients Jump to Instructions ↓

  1. Dumplings

  2. 1/2 lb 227g / 8oz Lean ground pork

  3. 1 Scallion - finely minced

  4. 1 tablespoon 15ml Reduced-sodium soy sauce

  5. 1 teaspoon 5ml Cornstarch

  6. 1 teaspoon 5ml Dry sherry

  7. 1 teaspoon 5ml Grated peeled ginger root

  8. 1 Garlic clove - minced

  9. 1 Wonton skins - (12 oz) - abt

  10. 48 skins

  11. Dipping Sauce

  12. 1/4 cup 59ml Red-wine vinegar

  13. 1/4 cup 59ml Reduced-sodium soy sauce

  14. 2 tablespoons 30ml Sugar

  15. 1 tablespoon 15ml Asian sesame oil

  16. 1 Scallion - thinly sliced

  17. 2 teaspoons 10ml Grated peeled ginger root

  18. 1/4 teaspoon 1 1/3ml Crushed red pepper flakes

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil.

  2. In a small bowl, mix the dipping sauce ingredients, stirring until the sugar dissolves; set aside.

  3. In a medium bowl, mix the pork, scallions, soy sauce, sesame oil, cornstarch, sherry, gingerroot and garlic.

  4. 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.

  5. 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 dipping sauce.

  6. This recipe yields 8 servings.


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