Chinese Dumplings
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 500 g | Ground pork | |
| 3 | Carrots | |
| 2 | Scallions | |
| 2 cloves | Garlic | |
| 2 tsp | Ginger | |
| 120 g | Dry coleslaw | |
| 1 tbsp | Soy sauce | |
| 340 g | Wonton wraps | |
| Olive oil |
- Add cooked pork, coleslaw, carrots, scallions, garlic, ginger, and soy sauce to a food processor. Pulse to finely chop. Add 1-2 tablespoons water until mix forms a course paste.
- Place 1 teaspoon filling in the middle of a wonton wrap. Use your finger to brush water around edges of wrap. Fold wrap over filling, forming a triangle. Press to seal edges. Bring outer two points together, press to seal. Set aside on a baking tray. Repeat with remaining filling and wonton wraps.
- Heat a large covered skillet over medium high heat. Lightly oil skillet. Working in batches fry wontons until desired crispiness, 1-3 minutes. Add 2 tablespoons water to skillet, cover and steam for 2 minutes. Repeat with remaining wontons.
- Garnish with sliced scallions and sesame seeds if desired. Serve warm.
Fat:
8g
Saturates:
1g
Sugars:
1g
Protein:
10g
Carbs:
53g
Fiber:
3g
26.7%
Calories
53.5%
Carbs
11.8%
Protein
20%
Fat
12%
Fiber