Monday, March 23, 2009

Pork and Peanut Dumplings

I made these delectable dumplings for my sister once, and she really liked them. When I made them for her, I was doing it from memory, so I'm sure I left a few things out. They're on the menu for this week, so it's a good time to post them.

The first time I made them was before Jack was born. I was cooking lots of freezer meals for us to have after the baby was born, and these were great. It was easy to take out just the number we needed and cook them - no need to thaw. They taste good dipped in soy sauce mixed with a bit of hot sauce and green onion, but just soy sauce is good, too.

Oh, and they're from Cooking Light, so they are quite healthy!

Pork and Peanut Dumplings

1/4 cup chicken broth or water
1/2 cup diced mushrooms (can omit)
1/2 pound lean ground pork
1 tablespoon minced peeled gingerroot
1 garlic clove
1 tablespoon cornstarch
1/4 cup chopped fresh cilantro
3 tablespoons chopped unsalted dry-roasted peanuts
3 tablespoons sliced green onions
2 tablespoons low-sodium soy sauce
1/2 teaspoon sugar
30 (3-inch) gyoza/wonton skins

Cook pork, gingerroot, diced mushrooms, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return pork mixture to skillet.

Combine chicken broth and cornstarch; stir well. Add to skillet; cook over medium heat 30 seconds or until thickened, stirring constantly. Remove from heat; stir in cilantro, peanuts, green onions, soy sauce, and sugar.

Working with 1 gyoza skin at a time (cover remaining skins to keep them from drying out), spoon about 2 teaspoons pork mixture into center of each skin. Moisten edges of skin with water.

Fold in half, pinching edges together to seal. Place dumplings, seam sides up, on a baking sheet; cover loosely with a towel to keep from drying out.

To cook, heat a tablespoon of oil in a saute pan. Place dumplings 1/2 inch apart in pan, and cook until bottoms are golden brown. Add 1/4 cup water to the skillet and bring to a boil. Cover with a pan cover or aluminum foil, and steam for 3-5 minutes, turning down heat to medium-low. Uncover and cook until water has evaporated.

Yield: 30 appetizers (serving size: 1 dumpling)

CALORIES 41 (29% from fat); FAT 1.3g (sat 0.4g,mono 0.6g,poly 0.3g); IRON 0.4mg; CHOLESTEROL 6mg; CALCIUM 6mg; CARBOHYDRATE 4.5g; SODIUM 71mg; PROTEIN 2.5g; FIBER 0.2g


Alison... said...

Sounds absolutely delish -

How on earth could you remember a recipe with so many ingredients?


Kristen said...

She's wicked smaht, dude.

Thank you for the recipe and nutrition info! I can't wait to make them!!