Makes 40 dumplings and about 10-15 bowls of soup.
- 1 pkg square wonton wrappers (produce isle in Walmart)
- 1 pound reduced fat ground pork
- 1 onion, small dice
- 1 egg
- 1/2 tsp salt
- 1 tsp hoisin sauce
- 1/2 tsp oyster sauce (optional)
- 1/2 tsp soy sauce
- Bowl of warm water
- 5 cans chicken stock, reduced sodium
- 5 green onions, chopped
2. Mix the pork, onion, egg, salt, hoisin sauce, oyster sauce, and soy sauce in a medium bowl.
3. How to assemble the dumplings:
- Put 1/2 – 1 tsp of the pork filling into the middle of a wonton wrapper.
- Dip your finger into the warm water and run it along all 4 edges of the wonton wrapper.
- Fold the wrapper in half length-wise into a rectangle. Gently press the edges together.
- Dip your finger into the warm water and dab the lower left hand corner.
- Bring the lower left and right corners together and overlap the right over the left just a smidge. Gently press the corners together.
If filling pops out, remove the excess filling and press the edges back together – and decrease the amount of filling for the remaining dumplings. Here is a video if you need a visual demonstration: http://www.youtube.com/watch?v=d_hjHe-RiYg.
4. Once you have filled all of the wonton wrappers, place 6 dumplings – one at a time – into the boiling chicken stock. When they rise to the top, remove them, they have finished cooking. Nifty, eh? Who needs timers? Remove the dumplings to a platter. Be sure to stir the pot periodically to ensure they dumplings don’t stick together. Repeat until all of your dumplings are cooked.
5. Once all of the dumplings are cooked, add them back to the chicken stock. Add the green onions and cook for a few minutes.
You’re ready to serve!
A small bit of advice: if there are left-overs, remove the dumplings from the soup before storing. The dumplings will bloat and fall apart if they are left in the soup overnight.
Based off of the recipe found on My Simple Food