Preparation time
35 minutes
Ready in
40 minutes
Cooking Time:
Makes
27 to 30 servings
Ingredients
- 2 cups (500 mL) coarsely chopped Ontario Cabbage
- 1 small Ontario Onion, coarsely chopped
- 1/4 cup (50 mL) coarsely chopped Ontario Carrot
- 2 cloves Ontario Garlic, sliced
- 1 tbsp (15 mL) finely minced gingerroot
- 4 oz (125 g) lean Ontario Ground Pork or Chicken
- 1 pkg (8 oz/250 g) wonton wrappers or round dumpling wrappers
- 1 tbsp (15 mL) vegetable oil
- 1/4 cup (50 mL) naturally brewed soy sauce
- 2 tbsp (25 mL) rice wine vinegar
- 1/2 tsp (2 mL) granulated sugar
- Asian chili sauce or chili oil
Instructions
In food processor, finely chop together cabbage, onion, carrot, garlic and gingerroot. Combine with pork and mix well. Place about 1 tbsp (15 mL) filling in centre of each wrapper. Lightly moisten edges of wrapper with water; bring 4 points of wrapper up to middle and press edges to seal well, forming rectangular pouch. (If using round wrappers, fold over to form semicircle; stand on counter and pinch or pleat top edges together.)
In 10-inch (25 cm) skillet, heat half of the oil over medium-high heat. Stand half of the dumplings in hot oil; cook for 1 to 2 minutes or until deep brown on bottom. Add 1/3 cup (75 mL) water; cover, reduce heat and steam for 4 to 5 minutes or until water is absorbed and wrapper is somewhat translucent and puffed. Repeat with remaining oil and dumplings.
In small bowl, mix soy sauce, vinegar and sugar; add chili sauce if desired. Serve dumplings with chopsticks for dipping into sauce.
Tip: Freeze cooked or uncooked dumplings on a baking sheet and cook or reheat later from frozen state.
Nutritional Information
3 Dumplings (When recipe makes 30 dumplings):
- Protein: 5 grams
- Fat: 3 grams
- Carbohydrate: 18 grams
- Calories: 122