Recipe courtesy of Emeril Lagasse
Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
16 dumplings

Ingredients

  • 1/2 pound ground pork
  • 1 tablespoon chopped garlic
  • 2 tablespoons chopped green onions, (green part only)
  • Drizzle of sesame oil
  • Drizzle of soy sauce
  • 1/4 cup heavy cream
  • Salt
  • Freshly ground black pepper
  • 16 wonton wrappers
  • Napa cabbage leaves to line the bamboo steamer
  • Soy Sauce, to taste
  • Asian Chili Oil, to taste

Directions

In a food processor, fitted with a metal blade, combine the pork, garlic and green onions. Puree until smooth. Season the mixture with a drizzle of sesame oil and soy sauce. Add the cream and process until incorporated. Season the mixture with salt and pepper. Remove the mixture from the processor and set aside. Using a round biscuit cutter, cut the wonton skins into 2 1/2- inch circles. Place 2 tablespoons of the mixture in the center of each circle. Moisten the edges with water, pleat half the circle, and press the edges together, forming a crescent-shaped dumpling. Using your fingers, pleat around the dumpling and press the edges together to form a beggar's purse. Repeat the process for the other dumplings. Line a large steamer with the cabbage leaves. Place the steamer in a wok. Fill the wok with enough water to touch the bottom of the basket. Cover the steamer and steam for a couple of minutes to steam the cabbage leaves. Arrange the dumplings on the leaves and cook until the dumplings are tender, about 6 to 8 minutes, or translucent in color. Serve the warm dumpling with the soy sauce, and chili oil.

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