Pork Dumplings With Spicy Sauce
Instructions:
- 1/2 Pound Ground pork
- 1 Tablespoon Chopped garlic
- 2 Tablespoon Chopped green onions; green part only
- Drizzle of sesame oil
- Drizzle of soy sauce
- 1/4 Cup Heavy cream
- Salt; to taste
- Freshly−ground black pepper; to taste
- 16 Wonton wrappers
- Napa cabbage leaves to line the bamboo
- Steamer
- Soy Sauce; to taste
- Asian Chili Oil; to taste
- In a food processor, fitted with a metal blade, combine the pork, garlic and green onions.
- Puree until smooth. Season the mixture with a drizzle of sesame oil and soy sauce. Add the cream and process until incorporated. Season the mixture with salt and pepper.
- Remove the mixture from the processor and set aside.
- Using a round biscuit cutter, cut the wonton skins into 2 1/2−inch circles. Place 2 tablespoons of the mixture in the center of each circle.
- Moisten the edges with water, pleat half the circle, and press the edges together, forming a crescent−shaped dumpling.
- Using your fingers, pleat around the dumpling and press the edges together to form a beggar\'s purse. Repeat the process for the other dumplings.
- Line a large steamer with the cabbage leaves.
- Place the steamer in a wok. Fill the wok with enough water to touch the bottom of the basket. Cover the steamer and steam for a couple of minutes to steam the cabbage leaves.
- Arrange the dumplings on the leaves and cook until the dumplings are tender, about 6 to 8 minutes, or translucent in color.
- Serve the warm dumplings with the soy sauce, and chili oil.
- This recipe yields 16 dumplings.