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In a large sauté pan with a lid, heat 1 tablespoon of the oil over medium-high heat. Place the dumplings in the pan so they aren’t touching and sauté until they are nicely browned on the bottom. Add 1/2 cup water to the pan and steam the dumplings covered for about 3 minutes, or until pork is cooked through. Repeat the process with the remaining dumplings.
Place the cooked dumplings on a warm platter and serve with the sauce.
To make ahead: The filling can be made 8 hours ahead and kept in the refrigerator. The dumplings can be assembled up to one month ahead. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Cook directly from the freezer, adding another few minutes to the cooking time.
Nutrition information per 6 dumplings with sauce:
Calories 272 Fat 10 g Sodium 430 mg Carbohydrates 32 g Saturated fat 3 g Calcium 22 mg
Protein 13 g Cholesterol 51 mg Dietary fiber 2 g
Diabetic exchanges per serving: 2 bread/starch, 1 medium-fat meat, 1 fat.
SESAME-SOY DIPPING SAUCE √
Makes about 2/3 cup.
Note: The sauce can be made up to 5 days ahead and kept covered in refrigerator. From Meredith Deeds.
• 1/4 c. seasoned rice vinegar
• 1/3 c. light soy sauce
• 2 tbsp. minced green onions
• 1 garlic clove, minced
• 2 tsp. fresh ginger, peeled and minced
• 2 tsp. toasted sesame oil
Mix all the ingredients together in a small bowl.