Asian Pork Dumplings

Name: Asian Pork Dumplings Recipe
Yield: 48
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 spinach thawed squeezed to drain; 12 medium green onions thinly sliced (about 3/4 cup_; 2 T soy sauce; 1 tsp granulated garlic or garlic powder; 3/4 tsp ground ginger; 3/4 tsp white pepper or black pepper; 2 eggs; 2 can (16.3 oz each) Pillsbury Grands Flaky Layers refrigerate original biscuits (8 biscuits each); 1 1/2 cups sweet-and-sour sauce or sweet-spicy chili sauce (NOTE: the sweet and sour is NOT figured into the calorie count since it is served on the side)

Number of Servings: 48

Ingredients

1 1/4 lb lean ground pork1 can (8 oz) sliced or whole water chestnuts, drained, coarsely chopped1 box (9 oz) Green Giant frozen spinach, thawed, squeezed to drain12 medium green onions, thinly sliced (about 3/4 cup_2 T soy sauce1 tsp granulated garlic or garlic powder3/4 tsp ground ginger3/4 tsp white pepper or black pepper2 eggs2 can (16.3 oz each) Pillsbury Grands Flaky Layers refrigerate original biscuits (8 biscuits each)1 1/2 cups sweet-and-sour sauce or sweet-spicy chili sauce (NOTE: the sweet and sour is NOT figured into the calorie count since it is served on the side)

Directions

Heat oven to 350*. In large bowl, mix all ingredients except biscuits and sweet sauce; set aside. Remove 1 can of biscuits from fridge just before filling. Separate each biscuit into 3 layers, Press each layer into 3 1/2 inch round, being careful not to tear dough. Spoon 1 round T or 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. Bake 17-27 minutes or until thermometer inserted in center reads 160* and sides and tops of dumplings are golden brown. Repeat to make remaining dumplings. Serve warm with sweet sauces.

Number of Servings: 48

Recipe submitted by SparkPeople user BDLITE.

Servings Per Recipe: 48

Nutritional Info Amount Per Serving

Calories: 109.9
Total Fat: 5.7 g
Cholesterol: 19.9 mg
Sodium: 236.5 mg
Total Carbs: 10.1 g
Dietary Fiber: 0.5 g
Protein: 5.0 g

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