This recipe was in my Whole Living, Body + Soul magazine. It was terrific and super easy to make. Like most of my other recipes, it didnt take more than 20 minutes to make.
(After eating most of it!)
Word to the Wise: You can easily substitute ground turkey for ground pork. Simply add an extra 2 Tbsp olive oil to the pan while cooking the turkey. If you are like me and enjoy leftovers, I may double the recipe.
Inside-Out Pork Dumplings
Serving Size: 3
Time: 20 minute
- 1 Tbsp olive oil
- 1/4 tsp red pepper flakes
- 3 cloves garlic, minced
- 2 Tbsp ginger, minced
- 4 scallions
- 8 oz ground pork (or ground turkey)
- 2 baby bok choy* (or approximately 1 per person)
- 3 Tbsp white vinegar
- 6 oz fresh wonton wrappers
- Bring a pot of water to a boil. Season with Salt.
- Add wonton wrappers one at a time. Cook until al dente or about 1-2 minutes. Drain.
- Heat oil and red pepper in skillet.
- Add ground pork or turkey. Cook about 3-5 minutes or until cooked thoroughly.
- Add garlic, ginger and scallions and stir for about 1 minute.
- Add bok choy; Cover and steam until tender (about 5 minutes)
- Add white wine vinegar and stir.
- Add wonton wrappers to mixture and toss.
*How to Cook with Bok Choy: I had never used Bok Choy in my food until tonight. Its really simple and you can use it all. Start by making sure there are no brown spots on the stems. If you are using baby bok choy (which I recommend), you can peel the stems off and chop from the individual stems to the leaves. It simply gets sauteed and takes just a few minutes to become tender. With full size bok choy, you may need to peel the outside stems off first and then use the inner stems and leaves.