Tuesday, January 01, 2008

Asian Dumplings with Soy-Ginger Sauce

1 pound ground pork
1 cup scallions
3 Tablespoons soy sauce
1 Tablespoon grated ginger
1/8 teaspoon freshly ground black pepper
2 cups finely chopped napa cabbage (green cabbage is acceptable)
Won-ton wrappers
water for sealing wrappers

Soy-Ginger Sauce:
1/4 cup low-sodium soy sauce
1/8 cup balsamic vinegar
1/4 cup water
1 Tablespoon grated ginger
2 Tablespoons finely chopped scallions
2 or 3 drops sesame oil

Mix meat, scallions, soy sauce, ginger, and black pepper together. Add cabbage and mix well. Lay out 2 or 3 won ton wrappers. Add a scant tablespoon to the center of each won ton. Brush water around the edges, and carefully fold over the won ton wrappers, keeping the meat mixture in the center, and sealing all the edges. Pleat and fold as desired to desired shape. Set aside on a baking sheet that has been dusted with flour while making remaining dumplings.

Combine sauce ingredients and set aside for the flavors to meld.

Heat about 2 tablespoons of oil in a large nonstick saute pan. Gently set dumplings in the pan. Fry for 3 or 4 minutes, or until the bottoms are a nice golden brown. Working quickly, add 1/2 cup water to the pan and quickly put on the lid. This will steam the dumplings and complete the cooking. Cook another 3 to 4 minutes, shaking the pan a few times to keep the dumplings from sticking. Remove from the pan and allow to sit for 2 minutes before serving.

Serve with dipping sauce.

*Alternately, the dumplings can be completely steamed in a steamer pot to avoid the frying process.

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