Learn how to make this delicious sesame ginger pork dumplings with lemongrass chili dipping sauce recipe from the Kenmore in-house chef Kari Karch.
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preparation
preparation Time0 mins
cook Time
0 mins
servings
4
calories
979 per serving
ingredients
- 1 cup napa cabbage, finely shredded
- 1/4 cup green onions, minced
- 2 tablespoons low sodium soy sauce
- 1 tablespoons dark sesame oil
- 2 teaspoons peeled fresh ginger, grated
- 1/2 pounds lean ground pork
- 8 ounces water chestnuts, drained and minced
- 2 garlic cloves, minced
- 16 ounces wonton wrappers (1 pkg)
- Cooking spray
- 2 cup water, divided
- 1/2 cup rice vinegar
- 1/2 cup honey
- 1 stalk lemongrass, minced
- 2 garlic cloves, minced
- 1 tablespoons ginger, minced
- 1 teaspoons red chili flakes
directions
1. Combine first 8 ingredients in a bowl; stir until blended.
2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon about 1 teaspoon filling into center of each wrapper. Moisten edges of wrapper with water. Bring 2 opposite corners together, pinching points together to seal. Bring the remaining 2 corners to center; pinch points to seal. Pinch 4 edges together to seal. Place dumpling, seam side up, on a platter. Repeat procedure with remaining wrappers and filling to form 60 dumplings. Coat dumplings with cooking spray.
3. Place a large nonstick skillet over medium-high heat. Arrange 15 dumplings, seam sides up, in pan; cook 30 seconds or until browned. Add 1/2 cup water to pan; cover and cook 5 minutes. Uncover and cook 1 minute or until liquid evaporates. Remove dumplings from pan; keep warm. Repeat procedure with remaining dumplings and water. To make the sauce, add all ingredients in a small bowl and serve with dumplings.
