Make-Ahead Pork Dumplings - cooking recipe

Ingredients

1 1/2 lbs lean boneless pork loin chops, cut into chunks
1 (12 ounce) package 50% -less-fat ground pork sausage
1 1/2 teaspoons salt
15 water chestnuts, finely chopped
2 tablespoons minced fresh ginger
1/2 cup cornstarch
2 teaspoons light soy sauce
1/2 cup reduced-sodium fat-free chicken broth
4 tablespoons sugar
1 teaspoon teriyaki sauce
1 teaspoon sesame oil
1/4 cup chopped fresh parsley
4 green onions, diced
2 (16 ounce) packages wonton skins
oyster sauce (optional)
Thai sweet chili sauce (optional)
ginger dipping sauce (optional)

Preparation

Process pork loin in a food processor until finely chopped.
Combine pork loin, sausage, and next 11 ingredients.
Cut corners from wonton skins to form circles. Drop 1 teaspoon mixture onto middle of each skin. Gather up skin sides, letting dough pleat naturally. Lightly squeeze the middle while tapping the bottom on a flat surface so it will stand upright.
Arrange dumplings in a bamboo steam basket over boiling water. Cover and steam 20 to 25 minutes. Serve with sauces, if desired.
NOTE: To freeze, arrange dumplings on a baking sheet; freeze for 2 hours. Place in zip-top freezer bags; label and freeze for up to 2 months. To cook dumplings from frozen state, steam for 22 to 25 minutes.