Source: dLife

Flavorful pork and ginger filled dumplings in a vegetable broth with mushrooms and green onions.

Servings

0.5 lb ground pork
1 tbsp fresh ginger root , minced
3 tbsp fresh cilantro , chopped
3 tbsp hoisin sauce , divided
15 wonton wrappers
42 floz low fat unsalted chicken broth
0.5 cup fresh mushroom slices
0.25 cup Onion, green, tops & bulb, fresh, chopped
1 pinch fresh cilantro (for garnish)

1 Combine pork and ginger in a frying pan and saute over medium high heat, stirring frequently for 5 minutes.
2 Mix pork, cilantro, and 2 tablespoons hoisin sauce in a bowl.
3 Lay 1 won ton wrapper on a clean, flat surface. (Cover the other wrappers with a damp towel so they don't dry out.)
4 Wet edges of wrapper with water.
5 Place about 1 tablespoon pork mixture in middle of wrapper; fold 2 opposite corners together over pork, to make a triangle.
6 Press edges together to seal. Cover with a damp cloth.
7 Repeat this process until all pork and wrappers have been used.
8 Combine broth and 1 tablespoon hoisin sauce in a Dutch oven or pot. Let boil over medium heat.
9 Mix in 8 dumplings and cook 4 to 5 minutes or until dumplings rise to the top.
10 Using a slotted spoon, remove dumplings and place in a serving bowl.
11 Continue on with the other 7 dumplings.
12 Mix mushrooms and onions into broth and cook 1 minute.
13 Spoon broth overtop of dumplings and sprinkle with cilantro.

To freeze dumplings, assemble as directed, and place in a single layer in a large zip-top plastic freezer bag. Freeze up to 3 months. Cook as directed.