These Dumplings Are Family Approved.
- Servings: 25 dumplings
- Prep Time: 10 min
- Cooking Time: 10 min
- 1 pound ground pork
- 2 bunches green onions, divided and sliced
- 1 Tablespoon ginger root, peeled and minced
- 1 clove garlic, peeled and minced
- ¼ teaspoon sesame oil
- 25 square wonton wrappers
- 1 egg, beaten
- extra-virgin olive oil as needed
- ½ cup ponzu soy sauce
- 1 Tablespoon rice wine vinegar
- 1 teaspoon brown sugar
- water as needed
- Mix together the pork, half of the green onion, ginger, garlic and sesame oil together in a large bowl.
- Lay 5 of the wonton wrapper out on a cutting board, and fill the center of each square with 1 teaspoon of pork filling.
- Dip your index finger in the egg wash, and wet the edges of the wonton.
- Fold the wonton corner to corner and press to seal. Repeat for the remaining wonton wrappers.
- Heat a large skillet to medium heat. Add in enough extra-virgin olive oil to lightly coat the bottom of the pan.
- In two batches, sear the dumplings on each side for about 1-minute. Then, add enough water to the pan so that it rises half way up the sides of the dumplings.
- Cover with a lid and steam for 3-minutes. Repeat for the remaining dumplings.
- For the sauce: whisk together the ponzu soy sauce, remaining green onions, rice wine vinegar, and brown sugar.
Mama G's 'How-To"
1. Wonton wrappers come in different sizes. I recommend thin or medium.
2. Make sure skins are fresh. Look for a stack that is supple and not glued together.
3. You can find eggless wrappers but they lack richness.
4. Look for a local Asian store. You will love the experience and find amazing ingredients.
5. You can use a pastry brush to moisten wrappers. Fingers work best.