Naked Dumplings
1 lb. pork sausage roll (Jimmy Dean)
1 large egg
2 teaspoons low-sodium soy sauce
4 cloves garlic, minced
4 scallions, white and green parts, sliced thin, reserving some for garnish
1/4 cup whole wheat Panko breadcrumbs or finely ground plain pork rinds (optional)
2 tablespoon each olive oil and sesame oil, for frying
In a medium bowl, mix together the pork sausage, egg, soy sauce, garlic scallions and crumbs, if using. Heat both oils in a large non-stick skillet over medium-high heat. Using a small ice cream scoop or tablespoon, scoop out the meat mixture and form into gold ball sized patties, about 2-inches each. Place patties onto wax paper and flatten out slightly. Place the meat patties in the skillet and brown on both sides until golden brown, about 5 to 6 minutes per side. Place patties onto a serving platter and sprinkle with reserved scallions.
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