PORK AND CABBAGE DUMPLINGS

Pork and Cabbage Dumplings image

Provided by Betty Crocker Kitchens

Categories Dinner

Time 40m

Yield 36

Number Of Ingredients 10

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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

Steps:

In large bowl, mix all ingredients except wonton skins, additional green onions and soy sauce.
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.
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 Facts : Calories 35, Carbohydrate 5 g, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 75 mg