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    “Lucky” Dumplings

    Every New Year’s Day, my daughter and I make these “Lucky Dumplings”. You see, I am from the South, and in Georgia, we consider it “good luck” to eat pork + greens on New Year’s Day. A typical, southern menu would include pork chops, collard greens, and black-eyed peas. But we wanted to modify that tradition a little bit, to suit our taste buds!

    I know it’s a little late for New Years, but you will find these gems quite tasty any time of the year….and the recipe makes about 125-130 dumplings, so you can freeze and enjoy any time.

    Print Recipe
    Serves: 4-6 Cooking Time: Prep: 1 hour; Cook: 10 minutes

    Ingredients

    • 3 packages of wonton wrappers (you can find these in most produce sections of grocery stores)
    • 1 lb. package of collard greens, or kale
    • 2 cups low sodium chicken stock
    • 1 tsp. kosher salt
    • 3 lbs. ground pork
    • 2 tbsp. fresh ginger, minced or grated on microplane*
    • 6 cloves garlic, minced
    • 3 green onions, finely chopped
    • 1/2 cup low-sodium soy sauce
    • Water
    • DIPPING SAUCE:
    • 1 tbsp. chili-garlic sauce, like Sambal or Sriracha
    • 1/4 cup soy sauce
    • 1 tsp. rice wine vinegar

    Instructions

    1

    Place collards or greens in large stock pot with chicken stock and kosher salt. Simmer on medium-low for about 10 minutes until greens are completely wilted. Drain excess liquid from greens, and chop finely, removing any large stalks. Place greens in large bowl.

    2

    Add next ingredients to bowl with greens: ground pork, ginger, garlic, green onions, and soy sauce. Mix throughly together until greens and pork are well combined.

    3

    Spread out wonton wrappers on large sheet pan. Fill small bowl with water.

    4

    Place about 1 tsp. of pork + greens mixture onto wontons. Dip one finger into water bowl and wet 2 sides of the wonton with water. Fold wonton diagonally in half and seal with fingers. The water on one side of the wonton makes seal possible. (See picture, below.)

    5

    Dip finger in water bowl again and wet one side of the back of triangle. Fold long ends of triangle together and seal where wet. (See second picture, below.)

    6

    Place folded dumplings on sheet pan, allowing a little space between other dumplings. Keep folding dumplings until you've used all wontons.

    7

    Once you've folded all wontons, place sheet pan in freezer for about 30 minutes. This will flash-freeze the dumplings and keep them from sticking together when stored. Once they are frozen, transfer to large, zippered freezer bag.

    8

    TO COOK:

    9

    Place frozen dumplings in shallow saute pan with cover. Fill bottom of pan with about 1/2" of water. Place pan on medium-high heat, cover, and allow to steam for about 6-8 minutes, until pork in center is cooked through. You may need to add a little bit more water during cooking process if it evaporates.

    10

    Serve with dipping sauce, ingredient amounts listed above.

    

    Place 1 tsp. pork + greens mixture on wontons.
    Fold diagonally in half, wetting 2 out of 4 sides to create seal.
    Fold long ends to meet in the front of dumpling. Seal with a little bit of water.

    January 7, 2019 By
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