Baked Pork Flower Dumplings with Soy Ginger Dipping Sauce

Baked Pork Flower Dumplings with Soy Ginger Dipping Sauce

Baked Pork Flower Dumplings with Soy Ginger Dipping Sauce

45 minutes

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Details
  • Servings:   20
  • Dairy-Free:   True
  • Weight Watchers:   2 Points
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Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 8 ounces ground pork
  • 4 scallions, finely chopped
  • 3 cloves garlic, minced
  • 1 heaping tablespoon minced ginger root
  • 1 teaspoon minced Serrano pepper
  • 3 tablespoons chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons canola oil
  • 1 ½ teaspoon lime juice
  • 20 wonton wrappers
  • ¼ cup soy sauce
  • 1 teaspoon rice vinegar
  • ½ teaspoon sesame oil
  • 1 tablespoon honey
  • 2 teaspoon lime juice
  • 1 tablespoon minced ginger root
  • ½ Serrano pepper, sliced
Instructions

Heat oven to 37

Grease two muffins, as these make about 20 dumplings.

In a medium-sized bowl, mix the ground pork, garlic, scallions, ginger, and Serrano pepper with a fork.

In a small bowl, whisk chicken broth, soy sauce, sesame oil, canola oil, and lime juice.

Pour the liquid mixture over the ground pork mixture and mix together with a fork.

Cup a wonton wrapper in your hand, then scoop about a tablespoon of the pork mixture, and place it in the middle of the wrapper.

Bring up the sides of the wrapper and sort of twist them together, then place in the cup of a muffin tin.

Repeat until all cups are filled.

Bake about 15 minutes, until you see a nice golden exterior.

While the cups bake, mix together the dipping sauce by whisking all the ingredients together in a bowl.

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