Make-Ahead Pork Dumplings

This recipe makes a bunch, so ask a friend to help you assemble the dumplings; then freeze some for later.

Yield: 116 dumplings

Ingredients

• 1 1/2  pounds  lean boneless pork loin chops, cut into chunks
• 1  (12-ounce) package 50%-less-fat ground pork sausage
• 1 1/2  teaspoons  salt
• 15  water chestnuts, finely chopped
• 1  to 2 tablespoons minced fresh ginger
• 1/2  cup  cornstarch
• 2  teaspoons  lite soy sauce
• 1/2  cup  fat-free reduced-sodium chicken broth
• 4  tablespoons  sugar
• 1  teaspoon  teriyaki sauce
• 1  teaspoon  sesame oil
• 1/4  cup  chopped fresh parsley
• 4  green onions, diced
• 2  (16-ounce) packages wonton skins
• Oyster sauce (optional)
• Thai chili sauce (optional)
• Ginger Dipping Sauce (optional)

Preparation

Process pork loin in a food processor until finely chopped.

Combine pork loin, pork sausage, and next 11 ingredients.

Cut corners from wonton skins to form circles. Drop 1 teaspoon mixture onto middle of each skin. Gather up skin sides, letting dough pleat naturally. Lightly squeeze the middle while tapping the bottom on a flat surface so it will stand upright.

Arrange dumplings in a bamboo steam basket over boiling water. Cover and steam 20 to 25 minutes. Serve with sauces, if desired.

Note: To freeze, arrange dumplings on a baking sheet; freeze for 2 hours. Place in zip-top freezer bags; label and freeze for up to 3 mounths. To cook dumplings from frozen state, steam for 22 to 25 minutes.

Nutritional Information

Calories:

40 (17% from fat)

Fat:

0.8g (sat 0.2g,mono 0.3g,poly 0.2g)

Protein:

2.5g

Carbohydrate:

6g

Fiber:

0.2g

Cholesterol:

6mg

Iron:

0.4mg

Sodium:

101mg

Calcium:

7mg