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Asian Pork Dumplings

(24)
  8 reviews
  • 50 min prep time
  • 1 hr 20 min total time
  • 11 ingredients
  • 48 servings
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In an easy take on traditional pork dumplings, the tasty filling is baked in a biscuit wrapper.

Bake-Off® Contest 43, 2008
Wendy Ko
Walnut Creek, California

Ingredients

1 1/4
lb lean ground pork
1
can (8 oz) sliced or whole water chestnuts, drained, coarsely chopped
1
box (9 oz) 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
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

Steps

  • 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.
  • 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

*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
8%
Saturated Fat
1 1/2g
7%
Trans Fat
1g
Cholesterol
15mg
5%
Sodium
260mg
11%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
3g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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