Pork and Spinach Dumplings

Pork and Spinach Dumplings

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  • 1 pound ground pork
  • 1 (10-ounce) bag frozen spinach, defrosted and squeezed dry
  • 2 tablespoons cornstarch
  • 3 teaspoons fresh minced ginger
  • 2 teaspoons minced garlic
  • 2 tablespoons tamari
  • 1 tablespoon rice vinegar
  • 1 (12-ounce) package wonton wrappers
  • High-heat oil, for cooking


Mix pork, spinach, cornstarch, ginger, garlic, tamari and vinegar in a bowl; set aside.

Place 1 scant tablespoon filling in the center of a wonton wrapper. Using your fingers, moisten the edges of the wrapper with water; fold in half and press to seal. You can pinch and twist the edges to form tiny “bags” or pleat the edges together for a traditional look. Repeat with remaining filling and wrappers; set aside.

Heat a large skillet over medium-¬high heat and add enough oil to lightly coat. Working in batches so you don’t overcrowd the pan, place dumplings in the skillet and cook until bottoms are golden and crisp, 3 to 5 minutes. Add 1/4 cup water to the skillet; cover and steam for 5 minutes

Special notes:

Serving options: Dip dumplings in a mixture of 1/4 cup tamari and 1/4 cup rice vinegar or add to warm vegetable broth with chopped green onions.

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