Inside-Out Pork Dumplings

Photo: Raymond Hom

Inspired by take-out pork wontons, this dish is packed with fiber and vitamins for a healthier weeknight option.


  • 1 tablespoon olive oil

  • ¼ 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 ½-inch pieces if large

  • 1 carrot, finely grated

  • 2 tablespoons white vinegar

  • 6 ounces fresh wonton wrappers

  • Kosher salt


  1. 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.

  2. 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.

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