Chinese Steamed Pork Dumplings
3.5" wonton wrappers (I bought them in the Oriental Market on 123 in Norwalk)
1/2 pound ground pork
2 teaspoons of minced fresh ginger root
2 cloves garlic, minced
2 green onions thinly sliced
2 tablespoons soy sauce
1 tablespoons sesame oil
1 egg, beaten
2 cups finely shredded Chinese cabbage and/or bok choy
Brown the pork in the wok.
In a large bowl, combine ginger, garlic, green onion, soy sauce, sesame oil, cabbage and bok choy. Stir until well mixed.
Add it to the pork and cook until soft.
Mix the pork and veggie mixture in the bowl again with the egg.
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 in the bamboo steamer. If the dumplings touch, they will stick together.
Steam dumplings for 15 to 20 minutes.
Serve immediately with soy sauce.
By the time I took this picture most of the dumplings were gone. Everyone gave a two thumbs up to this recipe. Without the kids really thinking about, it they ate bok choy and Chinese cabbage. We also used left over fruit from crepes week to make smoothies.