Asian Pork Dumplings

In an easy take on traditional pork dumplings, the tasty filling is baked in a biscuit wrapper.

Asian Pork Dumplings

GreenGiantRecipe by GreenGiant

Rated 3.5 Stars
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50 minutes

1 hour 20 minutes

48 appetizers

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Nutrition Info

  • 1 Appetizer
  • 100
  • 5g
    (Saturated Fat 1 1/2g, Trans Fat 1g)
  • 15mg
  • 260mg
  • 11g
    (Dietary Fiber 0g, Sugars 3g)
  • 4g
  • Percent Daily Value*
  • 8%
  • 0%
  • 0%
  • 4%
  • Exchanges
  • 1/2
  • 1/2
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • *To make ahead, cover and refrigerate unbaked dumplings on cookie sheet up to 2 hours before baking.

  • **Due to the natural nitrate content of certain ingredients such as onions, the pork filling may remain pink even though pork is cooked to 160°F.

Notes

Eggland's Best is a registered trademark of Eggland's Best, Inc.

Ingredients

  • 1 1/4  lb lean ground pork
  • 1  can (8 oz) sliced or whole water chestnuts, drained, coarsely chopped
  • 1  box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
  • 12  medium green onions, thinly sliced (about 3/4 cup)
  • 2  tablespoons soy sauce
  • 1  teaspoon granulated garlic or garlic powder
  • 3/4  teaspoon ground ginger
  • 3/4  teaspoon white pepper or black pepper
  • 2  Eggland's Best eggs
  • 2  cans (16.3 oz each) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits each)
  • 1 1/2  cups sweet-and-sour sauce or sweet-spicy chili sauce

Directions

  1. 1Heat oven to 350°F. In large bowl, mix all ingredients except biscuits and sweet-and-sour sauce.
  2. 2Remove 1 can of biscuits from refrigerator just before filling (keep remaining can of biscuits refrigerated). Separate each biscuit into 3 layers. Press each layer into 3 1/2-inch round, being careful not to tear dough.
  3. 3Spoon 1 rounded tablespoon of pork filling on center of each dough round. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling to form a dumpling; press gathered dough to seal. On ungreased large cookie sheet, place 24 dumplings 2 inches apart.*
  4. 4Bake 17 to 27 minutes or until thermometer inserted in center reads 160°F** and sides and tops of dumplings are golden brown. Repeat to make remaining dumplings. Serve warm with sweet-and-sour sauce.

Categories: Course, Appetizers, Hot Appetizers

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