Recipes

Asian Pork Dumplings

Makes about 48

If I had to single out one recipe that has had the most “fan mail” it would have to be the Asian dumplings. These amazing little appetizers can be made ahead and frozen. They can also be used in Asian soups. I particularly like to keep these on hand during the holiday season.


1 lb. lean ground pork
1 c. Chinese cabbage, finely chopped
2 garlic cloves, minced
2 green onions, finely chopped
2 tbsp. soy sauce
1 tbsp. ginger, minced
1 tsp. chili paste
1 tsp. sesame oil
1/4 c. cilantro, chopped
1 lb. package of wonton wrappers
toasted sesame seeds

1. In a large bowl combine all ingredients except the wrappers and sesame seeds.
2. Remove wonton wrappers from package.
3. Place one heaping teaspoon of filling in the middle of a wrapper. Carefully wet the outer edges of the wrapper with water (using your finger or a pastry brush) and bring two of the corners together to seal. Pleat along the edges, bringing the other two corners up to the center and pinch tightly. (They will look like little pouches).
4. Repeat until all filling and wrappers are used. (If you wish to freeze, place on a cookie sheet and freeze until solid. Store in freezer bags.)
5. To cook, place dumplings 12 to 16 at a time in a large pot of boiling water and cook until they float to the top (about 5 to 7 minutes from frozen or 4 to 6 minutes if fresh). Remove with a slotted spoon to a plate, garnish with sesame seeds and serve with dipping sauce.

Dipping Sauce
1/4 c. hoisin sauce
1 tbsp. soy sauce
1 tbsp. rice vinegar or lime juice
1 tsp. chili paste
1 tsp. minced ginger
1 green onion, minced
2 to 3 tbsp. water
Combine all ingredients in a bowl. Refrigerate until ready to serve.