Rice Cooker Chinese Pork Dumpling (Wonton) Soup
Dumpling dishes vary widely, all based on the concept of meat wrapped in dough “skin,” but often cooked in different ways (boiled, steamed, pan-fried) or with slightly different fillings.
Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy
- 1⁄2 lb. ground pork
- 2 tsp. dark soy sauce
- 1⁄2 tsp. salt
- 1⁄4 tsp. ground white pepper
- 2 tsp. Chinese cooking wine
- 1 tsp. sesame oil
- 1 large egg
- 20 wonton wrappers
- 2 quarts chicken stock
- 2 scallions, chopped
- 1 bunch bok choy, quartered
- Mix the ground pork with the soy sauce, salt, pepper, Chinese cooking wine, and sesame oil. Add the egg to the pork mixture. Combine thoroughly.
- Wrap the wontons one at a time. Dip your fingers in some water and use them to moisten the edges of each wrapper. Place 1 teaspoon of filling in the center of the wrapper, fold wrapper in half, and seal the edges by crimping, with filling secured in the center.
- Add stock to the rice cooker pot, and set to Cook. When the stock in the pot starts to boil, add wontons, scallions, and quartered bok choy and cover rice cooker until the water boils again. Cook for 5 minutes or until dumplings are cooked through.