Thursday, 3 July 2014

Baked Pork Dumplings

Similar to my other recipe for Baked Veggie Dumplings, but less healthy since now I have added pork! But still better than a deep fried dumpling for the waistline. . .

Baked Pork Dumpling


Won Ton Wrappers
About 1/4 Pound Ground Pork
5-6 Mushrooms
2 Cups Cole-Slaw Blend*
3-4 Green Onions

1/4 Cup Rice Vinegar
2 Tablespoons Olive Oil
1 Tablespoon Sesame Seed oil
1 Teaspoon Garlic Powder
1 Teaspoon Ground Ginger

1 Tablespoon Sesame Seed oil
1 Egg White

1 Recipe Dumpling Sauce

*There should be a variety of cole-slaw blends in the fridge of the produce section in your grocery. I saw Broccoli blend, carrot, cabbage, or even a shredded stir fry blend will work. Just try and get something a good blend of veggies. Also cabbage helps give the dumplings some crunch and texture, for once cabbage is a good thing.

Special Tools:

A large cast iron wok or a real big skillet. It doesn't sound like a lot of ingredients, but this recipe filled my large red wok and used up almost an entire pack of won ton wrappers. I only had about 3 left when I was done. (Which of course means I made crunchy won ton fries with cherry sauce dip)


Heat up skillet or wok over medium high heat. If using cast iron make sure to season the pan with oil before starting.

Scramble fry ground pork, onions and mushrooms until pork is just cooked through. Season pork once with salt and pepper.

In a small bowl whisk together rice vinegar, olive oil, sesame seed oil, garlic and ginger. This is our seasoning for the dumpling filling.

Once Pork is cooked through add the cabbage/cole slaw blend and pour the small bowl of seasoning over top of everything. Stir, cover and cook about 3 minutes. Add sliced green onions stir again and remove from heat.

Stir together sesame seed oil and egg white.

Line a large pan with parchment paper and spray well with cooking spray.

Open won ton package and fill center of won ton with about 1 tablespoon of filling. Fold in half to make a triangle, dampen fingers in a water bowl, dampen edges of won ton and press well to seal.

Lay folded dumpling on prepared pan. Use a silicone basting brush to lightly glaze the top with the egg and sesame seed oil mixture.

Repeat filling, folding, sealing and glazing until you run out of filling or wrappers.

Bake at 350°F for about 10-15 minutes, until crispy and golden. 

Serve warm with dumpling sauce with a meal, as a snack or an appetizer.


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1 comment:

  1. this sounds so tasty, will have to try this, thanks for sharing this recipe.