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Pork and green onion dumplings!
1. Mix all ingredients (except dumpling wrappers) together in a bowl.
2. Set your dumpling wrappers on a work surface. Put a teaspoon of the pork filling in the center of a dumpling wrapper. Wet your finger with a bit of water and trace it along the perimeter of the upper half of the wrapper (like a rainbow). Fold the dumpling in half, like a taco, folding the two halves over the filling. Pleat the edges together and set it on a tray.
3. Repeat with remaining filling and wrappers.
4. Bring a pot of water to a boil. Add in the 12-16 dumplings and bring back to a boil. Boil for 8-10 minutes. Dumplings should puff up and float when done.
5. Drain the water and serve.
Note: Dumplings may be frozen after step 3. If you do this I recommend that you freeze the dumplings for an hour on a plate, then transfer to a Ziploc bag to freeze for later. This will help prevent the dumplings from sticking together and from becoming smashed. Then cook as directed above.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!