“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.