These Chinese-style dumplings are stuffed with ground pork, shredded carrot and fresh ginger. They can be boiled or fried, depending on your preference. Serve them as an hors d’oeuvre or as part of an Asian-inspired meal.
Yield: Makes 4 dozen.
July 02, 2019
- 1 tsp canola oil
- 3/4 cup shredded carrot
- 1/3 cup finely chopped shallots
- 3 tbsp finely chopped fresh ginger
- 2 cloves garlic, finely chopped
- 1 lb (0.5 kg) lean ground pork (not previously frozen if freezing dumplings)
- 3/4 cup oyster sauce
- 2 tbsp chopped fresh cilantro
- 48 won ton wrappers
- To prepare filling, heat oil in a medium non-stick frypan over medium heat. Add carrot, shallots, ginger and garlic; sauté until vegetables are softened, about 2 - 3 minutes. Remove from heat and transfer carrot mixture to a large heatproof bowl; cool completely, stirring occasionally.
- Add pork, oyster sauce and cilantro; stir until blended. Fill a small bowl with water.
- Lightly brush border of 1 won ton wrapper with water. Place a 1 tbsp ball of filling on centre of wrapper. Pull two opposite corners of wrapper together over filling. Pull up one of remaining corners and pinch edges of wrapper together to seal while gently squeezing out air; repeat step with remaining corner. Twist corners together over filling. Repeat procedure with remaining won ton wrappers, water and filling.
- Dumplings may be prepared to this point and cooked or frozen. If freezing, place dumplings in a single layer on a tray; cover and freeze. Once frozen, transfer dumplings to airtight containers and freeze for up to 2 months. Do not thaw before cooking.
51 calories, 1.9 g fat, 2.8 g protein, 5.5 g carbohydrate, 0.2 g fibre, 157 mg sodium