Holiday Dumplings
✓ Ricardo Tested
8 saltine crackers, crushed to a fine powder 1 egg 3 tbsp (45 ml) milk 3/4 lb (340 g) lean ground pork 1 red onion, finely chopped 1/2 tsp (2 ml) salt 1/4 tsp (1 ml) ground cinnamon 1/4 tsp (1 ml) ground nutmeg 36 won ton wrappers 2 tbsp (30 ml) vegetable oil 2 tbsp (30 ml) lemon juice 2 tbsp (30 ml) flat-leaf parsley, finely chopped 2 tbsp (30 ml) dried cranberries, chopped
In a bowl, combine the crushed saltines with the egg and milk. Let sit for 5 minutes. Add the ground pork, all but 2 tbsp of the onion, and the salt and spices. Mix vigorously for about 1 minute until thoroughly combined.
On a work surface, lay out 6 won ton wrappers at a time. Drop about 1 tbsp (15 ml) of the mixture in the centre of each wrapper. Moisten the edges with water, then fold the edges up around the filling, creating a purse shape, without sealing the dumpling closed. Set aside on a tray and repeat with the remaining won ton wrappers.
In a large non-stick skillet, place half of the dumplings at a time, open side up. Make sure they’re not touching each other. Add about 1/4 inch (1 cm) of water and 1 tbsp (15 ml) of the oil to the pan. Cover and bring to a boil. Cook the dumplings for 8 minutes. Remove the cover and continue cooking for 3 minutes or until the filling is cooked through, the water has completely evaporated and the bottoms of the dumplings start to brown. Set aside on a serving dish.
Meanwhile, in a bowl of cold water, soak the reserved onion with 1 tbsp (15 ml) of the lemon juice for 5 minutes. Drain.
Add the remaining lemon juice, the parsley and the cranberries to the bowl of drained onions. Mix well. When ready to serve, top the dumplings with the onion garnish.
Makes 36 servings