Ingredients:

• 1/2 lb (250 g) Ontario lean ground pork, about 1 cup/250 mL 
• 1/3 cup (75 mL) chopped green onions 
• 1 Tbsp (15 mL) soy sauce 
• 1 tsp (5 mL) EACH: minced garlic, grated fresh ginger, sesame oil 
• 1 tsp (5 mL) salt 
• 1/4 tsp (1 mL) freshly ground black pepper
• 18 won ton or dumpling wrappers
• 3 Tbsp (45 mL) plum sauce 
• 2 Tbsp (30 mL) grainy mustard 
• 1 Tbsp (15 mL) rice wine vinegar 

Cooking Instructions:

1. Combine all ingredients except wrappers in food processor and pulse to blend OR mix vigorously by hand in a medium bowl until mixture begins to bind.
2. Spoon about 1 1/2 tsp (7 mL) into the centre of each wrapper. Moisten edges with cold water. Fold three sides of round wontons around filling, meeting in centre to form a 3-cornered hat. If using square wrappers, fold edges to meet in the middle, forming a 4-cornered hat.
3. Place in single layer in waxed paper lined sealable containers and refrigerate or freeze until required. Spray rack of a bamboo steamer or metal vegetable steamer with cooking oil spray and place dumplings on rack over boiling water.
4. Cover and steam for 10 minutes. Serve dumplings hot, accompanied with Mustard Plum Dipping Sauce if desired.

Mustard Plum Dipping Sauce: 

• Whisk together plum sauce, mustard, and vinegar. Keep refrigerated for up to 10 days.