Asian Pork/Chicken Dumplings

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I was enjoying making these dumplings because it is so effortless in preparing them. It does not require proofing and every single piece looks beautifully. So far after making a few of my dish using refrigerated biscuits or rolls, I was very pleased with the results.

I know that there may be a number of you all might not be able to get this readymade dough in your areas. Well, there is another way to get this done is to start from scratch. Please give me some time and I will come up with the dough recipe to replace the refrigerated dough.

 

 

Ingredients:

3 cans large flaky refrigerated biscuits

 

Pork Fillings:

2 pounds ground pork/chicken

14oz frozen chopped spinach, thawed and squeezed to drain well

12oz sliced water chestnuts, drained and coarsely chopped

3 cloves garlic, peeled and finely minced

1¼ teaspoons chopped ginger

1¼ cups green onion, cleaned and thinly sliced

3 eggs

3 tablespoons light soy sauce

1 teaspoon ground white pepper

 

Dipping:

2¼ cups Sweet and Sour Sauce/Sweet Chili Sauce

 

Method:

Heat the oven to 350°F. or even deep-fry.

Place the pork filling ingredients in a large mixing bowl. Mix well.

Work with one can of biscuits (8 biscuits) at a time and separate each biscuit into 3 layers. Press gently and carefully each layer into 3½ inch round. Try not to tear the dough. Add a heaped tablespoonful pork filling mixture on the center of the dough. Bring all the sides of the dough up over the filling mixture. Slowly and gently gather the dough to the center to form a dumpling. Press the gathered dough to seal. Transfer to a ungreased cookie sheet, making sure that it is placed 1½ – 2 inches apart from each other. Work all until all the ingredients are used up.

Transfer the cookie sheet to the preheat oven and bake for 18-25 minutes or lightly deep-fry until all sides and tops are golden brown. Remove to cool in the sheets for a couple of minutes and then serve it with the any dips.

 

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