Pork Dumpling “Wu-Tangs”

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We have made these for years.  They have become a favorite of one of our Son’s (who is now grown up but stills loves them!)  He affectionately used to call them “Wu-Tangs” and we have adopted the name ever since.  They are shaped differently then Pork Dumplings for a good reason…they are easier to store, eat and cook.

Wu-Tangs

2 cups ground pork (I grind my own for the leanness)
1 tablespoon of freshly grated ginger
1 teaspoon fresh minced garlic
1 tablespoon soy sauce
4 scallions (or green onions) finely chopped
1/2 tsp. salt
Won Ton Wrappers  (I used round, but I have used square with the same results)
small portion of water for sealing
2 cups of chicken stock (for steaming)

Combine together.   If grinding your own pork tenderloin, just add the rest of the ingredients when the meat’s texture is to your liking.

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Before I continue on with the rolling process…I take one Dumpling and cook it to test for flavor.  You may not want to go through this step, but because they are time consuming to make, it’s a good idea to avoid any errors along the way.

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Place your Won Ton Wrappers on parchment paper.  Fill each one with about a teaspoon of the pork mixture.

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Wet the edges with a little water so they will stick once you “roll” them.

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Fold half of the wrapper over the meat and press to seal any air out.  Then turn in each edge.  Now roll the “cigar” shaped dumpling over and press lightly to “seal.”  Repeat with the rest.  Do not let them touch each other while you are “rolling” as they will stick to one another.

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When you have rolled them all it’s time to cook them.  Add enough oil at the bottom of a hot non-stick pan to coat the bottom.  Add about 10 dumplings or so.  Do not crowd the pan as you are looking for some golden browning.  Once they have browned on one side, turn them over to  brown on the other.  Once they have a golden color, add enough stock to your pan to steam them and add a lid.  Let the stock stem the pork until it’s fully cooked.  Remove and repeat with the next batch.

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Serve with the dipping sauce

Pork Dumpling Dipping Sauce

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Combine
1 tablespoon freshly grated ginger
1 teaspoon minced garlic
3 scallions (finely chopped)
1 cup white vinegar
1/3 cup soy sauce