You can substitute ground beef or chicken for pork in this recipe.

Pork Dumplings with Walnut Sauce

Serves 4

For the dumplings:

8 ounces (225 g) ground pork

2 tablespoons (25 mL) fresh chopped cilantro

2 tablespoons (25 mL) fresh chopped chives

1/4 cup (50 mL) walnuts, toasted and chopped*

1/4 teaspoon (1 mL) garlic powder

1/4 teaspoon (1 mL) ginger powder

1/4 teaspoon (1 mL) white pepper

25-30 dumpling wrappers (may substitute won ton wrappers, cut into circles)

For the walnut sauce:

1/2 cup (125 mL) walnuts, toasted and pureed

3 tablespoons (50 mL) water

1 tablespoon (15 mL) rice vinegar

1 tablespoon (15 mL) cooking sake (may substitute mirin)

1 tablespoon (15 mL) tamari soy sauce

To toast walnuts, place nuts in large, dry skillet on medium-high burner and toast, stirring occasionally, only until lightly brown, about 1 or 2 minutes. Remove immediately from hot pan when toasted.

For the dumplings, in a large bowl combine pork, cilantro, chives, chopped walnuts, garlic and ginger powders, white pepper and salt to taste.

Take one dumpling wrapper and wet outer rim lightly with water. With dumpling skin flat on one hand, place 1 teaspoon (5 mL) of pork mixture in centre. Fold wrapper edge into a taco shape and pinch together while creating pleats on one side (alternatively, crimp together with a fork, being sure to squeeze out excess air). Repeat for remaining filling and wrappers.

Bring a large pot of water to a boil, add dumplings a few at a time to not overcrowd and stir to avoid sticking together. Cook until done, 5 to 7 minutes, then remove with slotted spoon and place on a clean tray -- do not overlap, as dumplings will stick.

For the sauce, in a bowl whisk together pureed walnuts, water, rice vinegar, cooking sake and tamari soy sauce. Serve sauce with dumplings presented in attractive Chinese soup spoons.

Source: California Walnuts

Per Serving (7 dumplings with sauce): Calories: 412; Fat 23 g; Sodium 1,190 mg.