Ingredients

  • 2 packages won-ton wrappers
  • 4 inches fresh ginger root
  • 1 cup soy sauce
  • 16 spring onions thinly sliced
  • 1 ½ lbs. ground pork

Directions

1. Halve ginger, then finely chop 1 half and cut remaining half into verythin matchsticks.
2. Combine 5 T soy sauce with ginger matchsticks in a small bowl.
3. Reserve 2 T spring onions for garnish, then finely chop remainder and put in a bowl along with pork, finely chopped ginger and remaining 3 T soy sauce. Gently knead with your hands in bowl until just combined. Chill, covered, 10 minutes.
4. Cut 32 rounds (3 1/4" cookie cutter) from won-ton wrappers. Keep covered. Put 1 dough round on fingers of 1 hand near palm and put 2 slightly rounded teaspoons pork mixture in center of round. Fold round in half, enclosing filling, and pinch edges together to seal. Put dmpling on lined baking shet and form remaining dumplings. Cover dumplings loosely with more paper towels.
5. Gently drop all dumplings into a 6 - 8 quart pot of boiling water, gently stirring once to prevent sticking, and cook 6 minutes. Dumplings will float to top while cooking.) Transfer dumplings with a slotted spoon to a serving dish and sprinkle with reserved spring onions. Serve with sauce.
6. Dumplings can be formed 1 day ahead. Chill in 1 layer, not touching, on lined baking sheet, loosely but completely covered with plastic wrap.

Notes
Serving Ideas:Original makes 32 dumplings, serves 4 main, 10 hors'd
Suggested Wine:Change servings from 24 to 8, then rescale back to 4.


Categories
Pork, hot, main courseAppetizer
Keywords
Pork, main courseAppetizer, hot
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