Asian Pork Dumplings

In an easy take on traditional pork dumplings, the tasty filling is baked in a biscuit wrapper.

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Servings 48

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( 24 ) Ratings

24 Ratings

5 Stars 44%

4 Stars 20%

3 Stars

2 Stars 12%

1 Stars 12%

Member Reviews ( 8 )

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Bake-Off® Contest 43, 2008

Wendy Ko

Walnut Creek, California

ingredients 11
Prep Time 50 min
Total Time 1 hr 20 min

Ingredients

1 1/4: lb lean ground pork

1: can (8 oz) sliced or whole water chestnuts, drained, coarsely chopped

1: box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain

12: medium green onions, thinly sliced (about 3/4 cup)

2: tablespoons soy sauce

1: teaspoon granulated garlic or garlic powder

3/4: teaspoon ground ginger

3/4: teaspoon white pepper or black pepper

2: LAND O LAKES® Eggs

2: cans (16.3 oz each) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits each)

1 1/2: cups sweet-and-sour sauce or sweet-spicy chili sauce

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Directions

1 Heat oven to 350°F. In large bowl, mix all ingredients except biscuits and sweet-and-sour sauce.
2 Remove 1 can of biscuits from refrigerator just before filling (keep remaining can of biscuits refrigerated). Separate each biscuit into 3 layers. Press each layer into 3 1/2-inch round, being careful not to tear dough.
3 Spoon 1 rounded tablespoon of pork filling on center of each dough round. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling to form a dumpling; press gathered dough to seal. On ungreased large cookie sheet, place 24 dumplings 2 inches apart.*
4 Bake 17 to 27 minutes or until thermometer inserted in center reads 160°F** and sides and tops of dumplings are golden brown. Repeat to make remaining dumplings. Serve warm with sweet-and-sour sauce.

EXPERT TIPS

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Expert Tips

*To make ahead, cover and refrigerate unbaked dumplings on cookie sheet up to 2 hours before baking.

**Due to the natural nitrate content of certain ingredients such as onions, the pork filling may remain pink even though pork is cooked to 160°F.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer

Calories: 100
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 1g 1% ),
Cholesterol: 15mg; 15%;
Sodium: 260mg; 260%;
Total Carbohydrate: 11g; 11%
(Dietary Fiber 0g 0% Sugars 3g 3% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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gm_smith

report Posted Apr. 11, 2008 12:12 PM

This was a very interesting recipe. I am not sure it is too much of a time saver. It takes me the same amount of time to make char sui buns from scratch, so I am not sure this is too much of a 'quick' recipe. The most labor intensive part was splitting the biscuits into three layers each. The falvor of the pork is pretty good. a good jumping off point. but I think the flavor would be better if fresh garlic and ginger were used. I will try it again with the fresh as opposed to dried ingredients.

todteach24

report Posted Mar. 13, 2008 4:29 PM

i made this last night and everyone loved it,great try it!

report Posted Feb. 7, 2008 9:04 PM

These are so tasty and easy!

P00dlem0m

report Posted Jan. 25, 2008 6:33 PM

This looks delicious and I want to try it! The directions look quick and simple and being a busy mom, that is important to me. Considering the contest, it could have had more Pillsbury and related company brands used in the ingredients.

JanaK

report Posted Jan. 23, 2008 2:03 PM

A nice way to make dim sum at home...but it takes a long time to make.