1 HRS 10 MINS
Time to Cook
Orange Ponzu Dipping Sauce:
Step 1Combine Dipping Sauce ingredients in small bowl. Set aside.
Step 2Heat sesame oil in large saucepan over medium heat until hot. Add mushrooms, carrots, and garlic; cook and stir 5 minutes. Remove from heat; add green onions and ginger. Transfer to large bowl; cool to room temperature. Meanwhile, place ground beef in food processor bowl. Pulse on and off for 10 to 15 seconds until smooth. Add ground beef to vegetable mixture; mix lightly but thoroughly.
Step 3Spoon 2 teaspoons beef filling in center of 1 won ton wrapper. (Keep remaining won ton wrappers covered to prevent them from drying out.) Moisten edges of won ton wrapper with fingertip dipped in water. Bring 4 corners of wrapper up and over filling, forming pyramid shape and pinching edges together to seal. Place on metal baking sheet lined with parchment or waxed paper. Repeat with remaining won ton wrappers and filling to form 48 dumplings.
Spray steamer basket with nonstick cooking spray. Place as many dumplings into steamer basket that will fit without touching each other. Place basket over 1 inch boiling water (water should not touch bottom of basket). Cover tightly; reduce heat. Steam 6 to 7 minutes or until beef is no longer pink in center. Carefully remove dumplings to serving plate; keep warm. Repeat with remaining dumplings.
Step 5Garnish platter with green onion strips, if desired. Serve with dipping sauce.
Nutrition information per serving: 147 Calories; 32.4 Calories from fat; 3.6g Total Fat (1.1 g Saturated Fat; 0 g Trans Fat; 0.6 g Polyunsaturated Fat; 1.3 g Monounsaturated Fat;) 25 mg Cholesterol; 247 mg Sodium; 18.2 g Total Carbohydrate; 0.4 g Dietary Fiber; 10 g Protein; 1.8 mg Iron; 170 mg Potassium; 3.4 mg NE Niacin; 0.2 mg Vitamin B6; 0.8 mcg Vitamin B12; 2 mg Zinc; 13.3 mcg Selenium; 26.3 mg Choline.
This recipe is an excellent source of Niacin, Vitamin B12, and Selenium; and a good source of Iron, Vitamin B6, and Zinc.