2.06.2012

Deconstructed Pork Dumplings With Snow Peas


I was looking for an easy dinner idea one night and came across a recipe for inside-out pork dumplings on Whole Living's website. It basically looked like a stir-fry with ground pork and wonton wrappers. I liked how simple and light the dish sounded, and most of the flavors appealed to me. What didn't appeal was all the bok choy (I've never been much for bitter greens) and white vinegar (it seemed like it would be too harsh). So I made a few tweaks and came up with these deconstructed pork dumplings with snow peas.

Jeff and I both really enjoyed this, and it comes together pretty quickly--besides that the wonton wrappers need to be boiled individually for a minute each. The original recipe calls for 24 wonton wrappers, but I cut back to 12, just to save time. I used snow peas because when I was shopping for the other ingredients, they caught my eye and I thought their crunch would be a nice addition. I can definitely see making many versions of this with different vegetables.


Deconstructed Pork Dumplings With Snow Peas (adapted from Whole Living)

Ingredients

1 tablespoon olive oil
1/4 teaspoon red pepper flakes
3 garlic cloves, minced
1 tablespoon minced ginger
3 scallions, whites and greens separated, sliced thinly on bias
8 ounces ground pork
8 ounces snow peas
1 cup shredded carrots
2 tablespoons rice vinegar
Kosher salt
12 wonton wrappers

Preparation

Bring a pot of salted water to a boil.

Heat oil and red pepper flakes in skillet over medium heat. Add garlic, ginger, and scallion whites. Cook, stirring, until scallions are tender, about 1 minute.

Add pork, breaking up with spoon, until cooked through, about 3 minutes.


Stir in snow peas. Cook until bright green, 1 to 2 minutes.


Turn off heat and stir in carrots and vinegar, and season with salt.


Cook wonton wrappers in boiling water, one at a time, until al dente, about 1 minute each.


Using tongs, transfer cooked wontons to skillet as they're finished.


Once all wontons are cooked, toss everything in skillet together and top with scallion greens.


Serve.


What veggies would you use in a dish like this?

16 comments:

FunandFearlessinBeantown said...

It almost seems like a pasta dish with the wonton wrappers serving as the pasta. Very creative!

Traveleatlove said...

I have some won ton wrappers I have been meaning to use but haven't really felt like wrapping anything in them. This is a great idea!

Elizabeth said...

Such a pretty dish, I love snow peas in any sort of stir fry.

Emily @ A Cambridge Story said...

So pretty! And I especially love that you don't need to painstakingly fill each wonton but you still get the same pork dumpling effect!

Shannon said...

ooh, love the looks of this! maybe even better than the real thing :)

In and Around Town said...

Love this dish - I am such a big snow pea fan, but the addition of the wontons is such a great twist

Daisy said...

this looks like a great weeknight meal! I might add in some purple cabbage - i find it always goes nice with snap peas and carrots!!

Joanne said...

I never seem to be able to find the time to make dumplings, but this seems like the perfect alternative! What a fun dish.

Simply Life said...

I love that you used wonton wrappers in this- so creative!

Dan said...

Why wouldn't you just boil all the wonton wrappers at the same time??? that would save a lot of time.

DeliciousDish said...

I tried doing two at a time and they just gravitate toward each other. I guess it's not like pasta where you can unstick them… not sure. It was my first time boiling wontons wrappers to I stuck to the instructions.

Lin @ BeantownEats said...

I love the colors here, so refreshing for the middle of winter (even if it is a mild one). Definitely a great weeknight recipe, I'd love to make something similar at home :) Thanks!

Bridget said...

I LOVE the concept behind this dish. I've only made homemade pot stickers once, they were delicious, but tedious to fill...I'm all about "deconstructed" meals that make my life easier :)

Olga @ MangoTomato said...

what a clever idea, Megan! And I agree, you can use a zillion different vegetables.
My mom does a similar thing with stuffed cabbage: she just adds shredded cabbage instead of using it as a wrap.

beantownbaker said...

The snow peas sound like a great addition. We love pork dumplings so I'm thinking I need to make this soon.

Kerstin said...

What a cool idea! Looks like the perfect weeknight meal :)