Recipe by Ontario Pork
Ingredients:
½ lb. Ontario lean ground pork
1/3 cup chopped green onions
1 tbsp soy sauce
1 tsp minced garlic
1 tsp grated fresh ginger
1 tsp sesame oil
1 tsp salt
1/4 tsp freshly ground black pepper
3 tbsp plum sauce
2 tbsp grainy mustard
2 tbsp rice wine vinegar
18 wonton or dumpling wrappers
Directions:
• Combine the pork, soy sauce, ginger, sesame oil, salt and pepper in a food processor and pulse until the mixture begins to bind.
• Spoon 1 1/2 tsp of filling into the centre of each wrapper. Moisten the edges with cold water. Fold the sides of round wontons around filling, meeting in the centre to form a three-cornered hat. If using square wrappers, fold edges to meet in the middle, forming a four-cornered hat.
• In a single layer, place in wax paper-lined sealable containers and refrigerate or freeze until required.
• Make mustard-plum dipping sauce by whisking plum sauce, mustard and vinegar until combined in a small bowl. The sauce can be kept refrigerated for 10 days.
• Spray rack of a bamboo streamer or metal vegetable streamer with cooking oil and place dumplings on the rack over boiling water. Cover and steam for 10 minutes. Serve dumplings hot and accompanied by mustard-plum dipping sauce.
