Pork Mushroom Dumplings Recipe

Low sodium dumplings (shrimp or pork) SansSalt

WebJun 12, 2021 · I have two options below for the filling: pork or shrimp. The pork have about 6 mg of sodium each, and the shrimp have about 11, depending on the size of your …

1. Melt the butter in a saute pan over medium heat. Saute the chopped mushrooms with a pinch each of the salt and pepper until soft (5-8 minutes). Remove the mushrooms from heat and allow to cool.
2. First, set up your work station: On a clean flat surface (I like to use a cutting board), set out a small bowl of water and open your package of wonton wrappers. Lay a damp cloth over the package to keep the wrappers from drying out. Set the bowl of mushroom pork filling nearby.
3. Bring a large pot of water to boil. Drop the wontons in, stirring gently once to keep them from sticking to the bottom of the pot. Let the water come back to a gentle boil, and cook the wontons for 6-8 minutes until cooked through. Dumplings are usually ready about one minute after they float to the surface (you can always sacrifice one wonton, cutting it in half to check for doneness if needed).
4. Dumplings can be stored in the fridge 2-3 days in an airtight container. For longer term storage, spread the uncooked dumblings out on a baking sheet covered with a sheet of parchment paper. Freeze individually 1-2 hours, and then transfer to a freezer-safe Ziploc bag. To cook, follow instructions above, dropping the frozen dumplings into the boiling water. They may need another 2-3 minutes, but will come out deliciously! Use frozen dumplings within 2-3 months.

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