Pork and Cabbage Dumplings

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

  • Prep Time 40 min
  • Total Time 40 min
  • Servings 36

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

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