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Saturday, July 6, 2013

Pork and Cabbage Dumplings

Pork and Cabbage Dumplings

Pork and cabbage mixture stuffed in wonton skins for tasty dumplings. Perfect to serve as appetizers.

Prep Time

 Total Time



1/2 lb lean ground pork

3/4 cup shredded Chinese (napa) cabbage

1/2 cup chopped fresh cilantro

1/4 cup sliced green onions (4 medium)

2 teaspoons soy sauce

1/2 teaspoon chili puree with garlic

1/4 teaspoon dark sesame oil

36 wonton skins, about 3 1/4-inch square (from 12-oz package)

Additional sliced green onions, if desired
3/4 cup soy sauce

1.In large bowl, mix all ingredients except wonton skins, additional green onions and soy sauce.
2.Cut wonton skins with 3-inch round cutter. Place 1 wonton skin on work surface. (Cover remaining skins with damp paper towel to prevent drying out.) Lightly brush edges of wonton skin with water. Spoon 1 teaspoon filling just below center of skin. Fold wonton skin over filling to form a half moon; press edges to seal well. (Cover filled wontons with damp paper towel to prevent drying out.) Repeat with remaining wonton skins and filling.
3.In Dutch oven, heat 3 quarts water to boiling. Add half of dumplings. Boil 3 to 5 minutes or until edges of wonton skins are clear. Using slotted spoon, remove dumplings from water; drain on paper towels. Repeat with remaining dumplings. Garnish with additional green onions. Serve warm with soy sauce.

Makes 36 servings (1 dumpling and 1 teaspoon soy sauce)

Nutrition Information:
1 Serving (1 Serving)Calories 35
Total Fat 1g
(Saturated Fat 0g,),
Sodium 75mg;
Total Carbohydrate 5g
(Dietary Fiber 0g,
Protein 2g;
Percent Daily Value*:Exchanges:1/2 Starch;
Carbohydrate Choices:1 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.

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