Categories  

                

Asian/Hawaiin


1 tsp. plus 1 tbsp. vegetable oil, divided
1 c. baby spinach leaves
1/4 lb. ground pork
1 tsp. minced garlic
1 tsp. grated fresh ginger
1/2 tsp. red pepper flakes
1/4 tsp. cornstarch
kosher salt
Black pepper
1 tbsp. flour
28 dumpling or wonton wrappers
2 tbsp. soy sauce
2 tbsp. rice vinegar
1 tsp. sesame oil
2 green onions, thinly sliced (green parts only)

1 In a large skillet, heat 1 teaspoon oil over medium-high heat. Cook spinach until wilted, 2 minutes. Drain, squeeze dry, and coarsely chop. Place in refrigerator for 5 minutes to cool.
2 In a medium bowl, mix together pork, garlic, ginger, red pepper flakes, and cornstarch. Stir in chopped spinach. Season generously with salt and pepper.
3 Sprinkle flour on a baking sheet and arrange dumpling wrappers on top. Drop 1 teaspoon of pork filling in center of each wonton wrapper. One by one, brush edges of the wonton wrappers with a bit of water. Fold them in half and gently pinch the edges together, then crimp. Transfer finished dumplings to a parchment-lined baking sheet.
4 Continue wrapping and crimping dumplings and cover them with moist paper towels so they don�t dry out.
5 Heat 1 tablespoon oil in a large skillet over medium-high heat. Place half the dumplings in skillet and sear until nicely browned, about 1 minute. Tip dumplings over and add � cup water; place lid on dumplings and let steam until skillet is dry, 3 to 4 minutes. Transfer to a plate and cook remaining dumplings.
6 In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
7 Serve dumplings, garnished with green onions, with dipping sauce.

Unrated