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Inside Out Pork Dumplings
  • 1 tablespoon olive oil
  • ¼ teaspoon red pepper flakes
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 scallions, whites and greens separated, cut thinly on bias
  • 8 ounces ground pork
  • 1 pound baby bok choy, leaves separated and cut into 1½-inch pieces if large
  • 1 carrot, finely grated
  • 1 cup frozen peas (optional)
  • 2 tablespoons white vinegar
  • 6 ounces fresh wonton wrappers
  • Kosher salt
  1. Heat oil and red pepper flakes in a skillet over medium heat. Add garlic, ginger, and scallion whites. Cook, stirring, until scallions are tender, about 1 minute. Add pork, breaking up with a spoon until cooked through, about 3 minutes. Add bok choy and peas; cover and steam until tender, about 5 minutes. Remove from heat and add carrots. Season with vinegar and salt. Set aside.
  2. Meanwhile, bring a pot of water to a boil. Season with salt. Add wonton wrappers one at a time. Cook until al dente, about 1 minute. Drain. Add wonton wrappers to skillet and toss. Serve with scallion greens.

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Article printed from Framed Cooks: http://www.framedcooks.com