Make-Ahead Pork Dumplings

• 1 1/2 lbs lean boneless pork loin chops, cut into chunks
• 1 (12 ounce) package 50% -less-fat ground pork sausage
• 1 1/2 teaspoons salt
• 15 water chestnuts, finely chopped
• 2 tablespoons minced fresh ginger
• 1/2 cup cornstarch
• 2 teaspoons light soy sauce
• 1/2 cup reduced-sodium fat-free chicken broth
• 4 tablespoons sugar
• 1 teaspoon teriyaki sauce
• 1 teaspoon sesame oil
• 1/4 cup chopped fresh parsley
• 4 green onions, diced
• 2 (16 ounce) packages wonton skins
• oyster sauce (optional)
• Thai sweet chili sauce (optional)
• ginger dipping sauce (optional)

1. Process pork loin in a food processor until finely chopped.
2. Combine pork loin, sausage, and next 11 ingredients.
3. Cut corners from wonton skins to form circles. Drop 1 teaspoon mixture onto middle of each skin. Gather up skin sides, letting dough pleat naturally. Lightly squeeze the middle while tapping the bottom on a flat surface so it will stand upright.
4. Arrange dumplings in a bamboo steam basket over boiling water. Cover and steam 20 to 25 minutes. Serve with sauces, if desired.
5. NOTE: To freeze, arrange dumplings on a baking sheet; freeze for 2 hours. Place in zip-top freezer bags; label and freeze for up to 2 months. To cook dumplings from frozen state, steam for 22 to 25 minutes.

pork loin chops, ground pork sausage, salt, water, fresh ginger, cornstarch, soy sauce, chicken broth, sugar, teriyaki sauce, sesame oil, parsley, green onions, wonton skins, oyster sauce, sweet chili sauce, ginger dipping sauce

Taken from www.food.com/recipe/make-ahead-pork-dumplings-498567 (may not work)