Print This Recipe

Print
Inside-Out Pork Dumplings Photo: RAYMOND HOM

Inside-Out Pork Dumplings

Inspired by: Pork wontons. Why it's better: Packed with fiber and vitamins.

Whole Living, October 2010 http://www.marthastewart.com/130548/inside-out-pork-dumplings
5
Rated
100100(2)2
  • Yield Serves 4

Ingredients

    • 1 tablespoon olive oil
    • 1/4 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 (if substituting ground turkey, add 2 Tbsp. more oil)
    • 1 pound baby bok choy, leaves separated and cut into 1 1/2-inch pieces if large
    • 1 carrot, finely grated
    • 2 tablespoons white vinegar
    • 6 ounces fresh wonton wrappers
    • Kosher salt

Directions

  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; 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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.