Details

• Servings: 6
• Serving Size: 3 dumplings, 1 Tbsp sauce

Ingredients

• 1 cup shredded cabbage
• 1 leek, chopped
• 1/8 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tsp sesame oil
• 1/4 cup chopped fresh cilantro
• 1 cup pulled pork loin
• 4 Tbsp low-sodium soy sauce
• 18 small wonton wrappers
• 2 Tbsp honey
• 2 scallions, minced

Preparation

1. Preheat oven to 250°.
2. In a wok, cook cabbage, leek, black pepper, garlic powder, crushed red pepper and 1 teaspoon of the sesame oil over medium high heat until cabbage is wilted. Transfer mixture to a food processor and add cilantro, pork loin and 2 tablespoons of the soy sauce. Pulse until all ingredients are mixed together completely (coarsely pureed).
3. Spoon mixture into wonton wrappers. Wet fingertips and pinch wontons into pockets. In a steamer, steam the dumplings for about 2 minutes. (Alternatively, lightly coat a skillet with nonstick cooking spray and heat over medium heat. Add a small amount of water and cook dumplings for 1 minute on each side or, until dumplings becomes transparent.)
4. Lightly coat a baking pan with the remaining 1 teaspoon of sesame oil and bake for 8 to 10 minutes or until desired crispness.
5. In a small bowl, whisk the remaining 2 tablespoons of soy sauce, the honey and scallions. Serve dumplings with dipping sauce. Serve the dumplings with the soy sauce mixture.