Inside-Out Pork Dumplings
Inspired by: Pork wontons. Why it's better: Packed with fiber and vitamins.
- Servings: 4
Photography: Raymond Hom
Source: Whole Living, October 2010
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 scallions, whites and greens separated, cut thinly on bias
- 8 ounces ground pork (if substituting ground turkey, add 2 Tbsp. more oil)
- 1 pound baby bok choy, leaves separated and cut into 1 1/2-inch pieces if large
- 1 carrot, finely grated
- 2 tablespoons white vinegar
- 6 ounces fresh wonton wrappers
- Kosher salt
Heat oil and red pepper flakes in a skillet over medium heat. Add garlic, ginger, and scallion whites. Cook, stirring, until scallions are tender, about 1 minute. Add pork, breaking up with a spoon until cooked through, about 3 minutes. Add bok choy; cover and steam until tender, about 5 minutes. Remove from heat and add carrots. Season with vinegar and salt. Set aside.
Meanwhile, bring a pot of water to a boil. Season with salt. Add wonton wrappers one at a time. Cook until al dente, about 1 minute. Drain. Add wonton wrappers to skillet and toss. Serve with scallion greens.