Place a scant tablespoon of the filling in the center of each wonton. Brush the beaten egg around the edges of the wrapper. Gather up the corners of the wrapper and pinch them together around the top. Make sure all the edges are sealed. Continue to make the dumplings until the filling is used up. Space them on a large cookie sheet, making sure they don’t touch each other.
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