You will need:
- 1 pound of ground pork
- 1 head of Lettuce (Iceberg works best)
- Seasonings ( 1/2 tsp Garlic powder, 1/2 tsp Ginger, 1 tsp Dried Chopped Onion)
- Soy Sauce (for dipping)
- Chives chopped and added to sauce (optional)
This recipe yields about 27 dumplings
Step 1: Pork Filling
With two teaspoons mold the filling into little sausage shapes. About 27 total.
Do this by:
1. Scooping about one heaping teaspoon of the filling
2. Squish the filling between the two spoons
3. Keep forming the filling with the spoons until it's cylindrical.
Note: I don't like to touch raw pork with my hands, so with this recipe you won't have to touch it at all if you use spoons!
Start by greasing a large frying pan with olive oil and add about 1/4 cup of water. Cook the cylinder shaped fillings while covered, over medium heat on a frying pan for about 10 minutes. This length of time may vary depending on how large you made your filling cylinders. Cook each piece about 5 minutes on one side and then roll it over. After 10 minutes, cut the largest piece to make sure they are entirely cooked. Pork looks white when it is cooked.
Note: I like to put about 1/4 cup of water in the bottom of the pan to reduce the chances of burning the food.
Once cooked, drain the pan that was cooking the fillings and wrap as follows in the next step.
Step 2: That's a Wrap!
Roll one piece of filling with one piece of lettuce. Use a toothpick to hold the lettuce in place.
Chop about 5 sprigs of wild chives and add them to about 1/2 cup of soy sauce. Keep this on the side for dipping.