Dumplings With Ginger Dipping Sauce

By á-174942

Ingredients

• DUMPLINGS:
• 1/2 pound lean ground pork
• 1 scallion finely minced
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon Asian sesame oil
• 1 teaspoon cornstarch
• 1 teaspoon dry sherry
• 1 teaspoon grated peeled ginger root
• 1 garlic clove minced
• 1 package wonton skins - (12 oz) abt 48 skins
• DIPPING SAUCE:
• 1/4 cup red-wine vinegar
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons sugar
• 1 tablespoon Asian sesame oil
• 1 scallion thinly sliced
• 2 teaspoons grated peeled ginger root
• 1/4 teaspoon crushed red pepper flakes

Details

Servings 8

Preparation

Step 1

Bring a large pot of water to a boil.

In a small bowl, mix the dipping sauce ingredients, stirring until the sugar dissolves; set aside.

In a medium bowl, mix the pork, scallions, soy sauce, sesame oil, cornstarch, sherry, gingerroot and garlic.

Place the wonton skins on a work surface and cover them with a damp towel. Remove the wonton skins 1 at a time and place about 1 teaspoon filling in the center; do no overstuff or the wontons won’t seal securely. Moisten the edges of the wontons with water. Bring 2 opposite corners to the center, pinching the points to seal, then bring remaining 2 corners to center, pinching the points to seal. Repeat with the remaining wonton skins and filling.

Add the wontons in batches (if you add too many at once they may stick together) to the boiling water. Stir gently with a wooden spoon and bring back to a boil; boil 5 minutes. With a slotted spoon, transfer the wontons to a platter. Serve with dipping sauce.

This recipe yields 8 servings.