Makes enough dumplings to serve an army (or the Dowds). You can freeze premade dumplings before cooking or freeze the filling to fill dumplings later.
1 package wonton wrappers
1 lb reduced fat sausage or ground pork
1 quarter sized piece of ginger chopped very fine
4-5 scallions chopped
1 tbsp of soy sauce
1 tbsp of sherry
1 small egg beaten
Mix all ingredients except wonton wrappers together n a quart sized ziploc bag and smoosh (a technical culinary term) together to combine ingredients. Put a scant teaspoon of filling on middle of each wrapper, dampen edges with water, fold over and seal (you will be left with a triangle, then moisten the two long ends of triangle and seal together (result looks kind of like a hat). If you want to freeze for later, put on a cookie sheet and freeze then transfer to Ziploc bag. To cook, I use a bamboo steamer from an Asian grocery which holds two layers, but you can use any steamer, just keep dumplings in a single layer and steam 15-20 minutes (I am always cautious with pork). Another way to cook is to put a little oil in a large frying pan, brown dumplings lightly, then add 1/2 to 1 cup water and cover and lower heat until all water is gone. Serve with a dip of soy sauce, Thai chili sauce or a mixture of soy sauce and a little chili-garlic sauce to add heat. These are habit forming!
1 package wonton wrappers
1 lb reduced fat sausage or ground pork
1 quarter sized piece of ginger chopped very fine
4-5 scallions chopped
1 tbsp of soy sauce
1 tbsp of sherry
1 small egg beaten
Mix all ingredients except wonton wrappers together n a quart sized ziploc bag and smoosh (a technical culinary term) together to combine ingredients. Put a scant teaspoon of filling on middle of each wrapper, dampen edges with water, fold over and seal (you will be left with a triangle, then moisten the two long ends of triangle and seal together (result looks kind of like a hat). If you want to freeze for later, put on a cookie sheet and freeze then transfer to Ziploc bag. To cook, I use a bamboo steamer from an Asian grocery which holds two layers, but you can use any steamer, just keep dumplings in a single layer and steam 15-20 minutes (I am always cautious with pork). Another way to cook is to put a little oil in a large frying pan, brown dumplings lightly, then add 1/2 to 1 cup water and cover and lower heat until all water is gone. Serve with a dip of soy sauce, Thai chili sauce or a mixture of soy sauce and a little chili-garlic sauce to add heat. These are habit forming!
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