Dumplings With Ginger Dipping Sauce

Recipe Ingredients

		Dumplings
1/2 lb	227g / 8oz	Lean ground pork
1		Scallion - finely minced
1 tablespoon	15ml	Reduced-sodium soy sauce
1 tablespoon	15ml	Asian sesame oil
1 teaspoon	5ml	Cornstarch
1 teaspoon	5ml	Dry sherry
1 teaspoon	5ml	Grated peeled ginger root
1		Garlic clove - minced
1		Wonton skins - (12 oz) - abt 48 skins
		Dipping Sauce
1/4 cup	59ml	Red-wine vinegar
1/4 cup	59ml	Reduced-sodium soy sauce
2 tablespoons	30ml	Sugar
1 tablespoon	15ml	Asian sesame oil
1		Scallion - thinly sliced
2 teaspoons	10ml	Grated peeled ginger root
1/4 teaspoon	1.3ml	Crushed red pepper flakes

Recipe Instructions

Bring a large pot of water to a boil.

In a small bowl, mix the dipping sauce ingredients, stirring until the sugar dissolves; set aside.

In a medium bowl, mix the pork, scallions, soy sauce, sesame oil, cornstarch, sherry, gingerroot and garlic.

Place the wonton skins on a work surface and cover them with a damp towel. Remove the wonton skins 1 at a time and place about 1 teaspoon filling in the center; do no overstuff or the wontons won't seal securely. Moisten the edges of the wontons with water. Bring 2 opposite corners to the center, pinching the points to seal, then bring remaining 2 corners to center, pinching the points to seal. Repeat with the remaining wonton skins and filling.

Add the wontons in batches (if you add too many at once they may stick together) to the boiling water. Stir gently with a wooden spoon and bring back to a boil; boil 5 minutes. With a slotted spoon, transfer the wontons to a platter. Serve with dipping sauce.

This recipe yields 8 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9625) - from the TV FOOD - NETWORK

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