Steamed Pork Wonton Dumplings

I’ve been fortunate enough to marry in to a Cantonese family.  if you have spare garlic chives,  finely chop and add to the filling.  Add as many as you want..  handful should suffice, but if its half a handful, don’t worry.  some is better than none

First point: these took 5 minutes to steam on my vegetable steamer, I don’t know if bamboo steamers are that much different but 20 minutes seems way too much.

Otherwise, I made these just as written, except replaced the oriental dressing mix with some dry spice and soy sauce/sesame oil combination. They tasted great regardless, I think this would be a hard mixture to really screw up. I used 16oz, 1 pack, of wonton wrappers and used about a tablespoon of filling per. I didn’t count how many it made, but it was around 30 dumplings, and they were just the right size in my opinion. Serve with some soy sauce for dipping and these are perfect!

I am surprised at all the bad reviews, since about 90% of the reviews on this website are rated 5 stars and FILLED with multiple exclamation points!!!!!!!!!!!! Anyway, I have had good results with this one. The water chestnuts make the difference. I used fresh minced, not jarred ginger. And I have never been able to find “oriental sesame dressing mix”, so I just took a guess at what it might be. A little kosher salt, white pepper, some five-spice powder, and a drizzle of sesame oil. Two tablespoons of soy sauce mixed with 2 of honey is the perfect dipping sauce. Oh, and I get 80-100 dumplings from this amount of filling; not 33.

20 minutes steaming? Crazy. You are only cooking the meat till it’s done – max 5 minutes. This will eliminated the texture issue

Another option is to put about a quarter cup of water in a a non stick frying pan, then putting the wontons in, and cover After 5 minutes, pull the cover, then the bottom will brown up

Plus, don’t forget a dipping sauce – chicken stock, soy sauce, garlic, seseme oil, ginger, suger

I made this recipe but made a few changes. The 1st being not adding in the ginger, since I am not fond of the flavor. 2nd I used Kraft Asian Sesame salad dressing as the “dressing mix”. I just “eyeballed” it – about 2-3 tbsp. 3rd instead of traditional steaming I used the new Ziploc steam bags – when doing this I recommend adding 1-2 tbsp water and only cooking for 12-14 minutes. Everything else was the same – and it was delicious. I would recommend having either a hoison or soy sauce for dipping. However, this recipe definitely made more servings that stated, I would say double, so be prepared for a lot of wrapping!

I have been making this for over a year now my kids and friends ask for it all

the time it wonderful

I stuck the wontons in a mini-muffin tin and baked them. I replaced water chestnuts with peas (only b/c I had them handy in the pantry). YUMMY YUMMY! Thanks, Sandra Lee 🙂

The dumplings were gummy and pasty in texture. The filling was very bland. Not something I’d ever make again. Not recommended.

There are a lot of ingredients but it was a lot of fun getting my boyfriend in the kitchen and helping me stuff all the dumplings. I fried them in a pan instead of the steaming them and they came out relly good better then the steamed. They tasted great!

i recently made these steamed pork wonton dumplings, and did something a little different. I fried them in a wok. PLEASE TRY THIS!! this is so fast, simple, easy, crispy and yummy!! dip them in sweet and sour sauce, or just plain old soy sauce! MMM MMM GOOD!