Protest Dumplings
Serves: 32-38
Packaged wonton wrappers are so much easier than making dough from scratch, and in my opinion taste just as good (although they have a slightly different finished shape than the circular wrappers). My Chinese friend insisted that the pork mixture should be stirred in only ONE direction with wooden chopsticks… She couldn’t explain why the custom, but it was confirmed by another Chinese friend, so who am I to argue! Also, you can boil these dumplings in a large pot of water, but I prefer using a bamboo steamer. They keep their shape and are not as slippery to eat.
  • 1 lb. ground pork
  • 6 scallions, minced
  • 1 tablespoon fresh ginger, finely shredded
  • 1 clove garlic, minced
  • 1 tablespoon soy sauce
  • 2 tablespoons fresh cilantro, finely chopped
  • Pepper to taste
  • 1 package wonton wrappers
  1. Place the pork, scallions, ginger, garlic, soy sauce, cilantro and pepper in a small bowl.
  2. Using a wooden chopstick, mix the ingredients in a clockwise direction until well incorporated.
  3. Place a wonton wrapper on a clean surface, and paint the edges with a little water.
  4. Place a teaspoonful of the pork mixture in the middle of the wonton and fold the wrapper over the filling into a triangle, pressing out any air and sealing the edges. Be careful not to overfill.
  5. With the point side down, press the two ends together, twisting slightly and sealing with a bit of water. The dumpling should look like a little tortellini.
  6. Repeat until all the pork mixture is used.
  7. Place all the dumplings in two layers of a bamboo steamer, making sure they don’t touch.
  8. Cover and place the steamer in a wide skillet of simmering water and steam for approximately 30 minutes, until the dumplings are cooked through and the wrappers are tender.
  9. Serve with dipping sauce.
Recipe by Seasons in Vermont at