- 1 pound ground pork
- 2 tsp Chinese 5-spice
- 8 oz baby bella mushrooms, rinsed and minced
- 1 green pepper, minced
- 1 (8 oz) can water chestnuts, drained and minced
- 4 cloves garlic, minced
- 1 Tbs. fresh ginger root, minced
- 2 scallions, finely diced and divided
- 1 tsp orange zest
- 1/2 cup freshly chopped cilantro
- 2 Tbs. orange juice
- 1 tsp sesame oil
- 2 Tbs. lime juice
- 1 tsp sugar
- coarse salt and freshly ground pepper
- 25 wonton wrappers
- about 1/4 cup vegetable oil
- In a large sauté pan, brown the pork over medium-high heat. Add the Chinese 5-spice and a pinch of salt and pepper. Sauté about a minute.
- Add the mushrooms, green bell, water chestnuts, garlic, ginger, half the scallions, orange zest, okay basically all of it, THROUGH a nice pinch of salt and pepper.
- Sauté the pork/veggie mix for about 5 minutes, making sure the veggies soften and the liquids evaporate. Taste it. You like it? I did, too.
- Place a Tbs of the mix in the center of each wonton. Using your fingers and a little bowl of water, wet the edges of the each wonton wrapper. Fold one corner over the filling and press into the opposite corner, creating a triangle. Press the edges together, sealing the mixture inside. You can stop at this point and fry away, or keep going with one more little step.
- Then take the two outer triangle corners and pull them together, pressing to seal with a little water.
- Heat the oil over medium in a sauté pan. Add the dumplings to the oil in batches, lightly frying on one or both sides for a nice crispiness! Repeat with remaining dumplings.
- For the dipping sauce, pour about 1/4 cup soy sauce into a little cup. Add a tsp of white vinegar and 1/2 tsp sambal oelek (chili paste) to the sauce. Top with the remaining scallions.
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