CHINESE DUMPLINGS WITH GINGER SAUCE (Hot trend for 2012)

 

Ingredients

• 100 (3.5 inch square) wonton wrappers
• 1 3/4 pounds ground pork
• 1 tablespoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 tablespoons thinly sliced green onion
• 4 tablespoons soy sauce
• 3 tablespoons sesame oil
• 1 egg, beaten
• 5 cups finely shredded Chinese cabbage

Directions

1. In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
2. Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
3. To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately with * ginger sauce.

*  To freeze, lay parchment paper onto cookie sheet then place Dumplings on cookie sheet.  Freeze seperate and then place into freezer container or cryovac.

*Ginger sauce

• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 lemon, juiced
• 1/4 cup soy sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon white vinegar
• 
  
*garnish with Fresh green onion*