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“Savory little dumplings spiked with Asian Flavors are kept light with a combination of ground pork loin and 50 percent less fat pork sausage. Store bought wonton wrappers keep the assembly easy but the recipe feeds a huge crowd so freeze them in batches.”
READY IN:
40mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Process pork loin in a food processor until finely chopped.
  2. Combine pork loin, sausage, and next 11 ingredients.
  3. Cut corners from wonton skins to form circles. Drop 1 teaspoon mixture onto middle of each skin. Gather up skin sides, letting dough pleat naturally. Lightly squeeze the middle while tapping the bottom on a flat surface so it will stand upright.
  4. Arrange dumplings in a bamboo steam basket over boiling water. Cover and steam 20 to 25 minutes. Serve with sauces, if desired.
  5. NOTE: To freeze, arrange dumplings on a baking sheet; freeze for 2 hours. Place in zip-top freezer bags; label and freeze for up to 2 months. To cook dumplings from frozen state, steam for 22 to 25 minutes.

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