Shanghai Express Dumplings with Mustard Plum Dipping Sauce

Ingredients

• 1/2 lb. (250 g) Ontario lean ground pork, about 1 cup (250 mL)
• 1/3 cup (75 ml) chopped green onions
• 1 tbsp (15 ml) soy sauce
• 1 tsp (5 ml) minced garlic
• 1 tsp (5 ml) grated fresh ginger
• 1 tsp (5 ml) sesame oil
• 1 tsp (5 ml) salt
• 1/4 tsp (1 ml) freshly ground black pepper
• 18 wonton or dumpling wrappers
• 3 tbsp (45 ml) plum sauce
• 2 tbsp (30 ml) grainy mustard
• 1 tbsp (15 ml) rice wine vinegar

Instructions

1. Combine pork, soy sauce, garlic, ginger, sesame oil, salt and pepper in food processor and pulse until mixture begins to bind.
2. Spoon 1 1/2 tsp (7 mL) into the centre of each wrapper. Moisten edges with cold water. Fold three sides of round wontons around filling, meeting in centre to form a 3-cornered hat. If using square wrappers, fold edges to meet in the middle, forming a 4-cornered hat.
3. In single layer, place in wax paper-lined sealable containers and refrigerate or freeze until required.
4. Make mustard plum dipping sauce by whisking plum sauce, mustard and vinegar until combined in a small bowl. Sauce can be kept refrigerated for 10 days.
5. Spray rack of a bamboo steamer or metal vegetable steamer with cooking oil spray and place dumplings on rack over boiling water. Cover and steam for 10 minutes. Serve dumplings hot and accompanied by mustard plum dipping sauce.

Notes