dumplings

Ingredients

40-50 Wonton Wrappers

1 lb. Ground Pork

1 Tbsp Ginger minced

4 Cloves Garlic minced

3 Green Onions thinly sliced

1 Egg

1 Tbsp Coconut Aminos

1 Tbsp Fish Sauce

1 tsp Toasted Sesame Oil

½ tsp Sea Salt

¼ tsp Black Pepper

Coconut Oil or Olive Oil

Directions

In a large bowl, thoroughly mix the pork, ginger, garlic, green onions, egg, coconut aminos, fish sauce, sesame oil, salt, and pepper.

Place parchment paper on two baking sheets and then prepare your dumpling station. You will need the pork filling, your wonton wrappers, a small bowl of cold water, and a teaspoon.

To make the dumplings, take a single wonton wrapper and place a teaspoon of pork mixture in the middle. Do not overfill. It will look like a very small amount, but once folded, they will break open if over-stuffed.

Next, using your finger, moisten the edges of the wrapper with water. Fold the wrapper in half to form a small rectangle and lightly press to stick. Then dab a bit of water on the two corners of the folded edge and bring together. Press to stick. Continue with remaining filling and wrappers, placing each on the parchment lined baking sheets.

Once all dumplings have been filled, heat a large fry pan over medium heat. Add 1-2 Tbsp oil to the pan. Place as many dumplings as you can in the pan without letting them touch and fry until they start to become crispy. Reduce the heat to low, add about a ½ cup water to the pan (more or less depending on the size of your pan – you don’t need the water to cover the entire bottom of the pan, but it should take a few minutes for all the water to evaporate). Immediately cover the pan with a lid and let simmer. About 10 minutes.

Simmer until the dumplings start turning translucent (add more water to the pan if it evaporates before this happens). Remove the lid, return the heat to medium and let the bottoms crisp up again, about 5 minutes.

Remove from pan and continue this process until all dumplings are cooked.

Serve with your choice of dipping sauce. We prefer a teriyaki or sesame sauce.