This recipe uses Jimmy Dean's sausage, which isn't the leaneast of fat, but at least I know what percent of fat I am dealing with. You can buy the leaner pork if you wish, that's the magic of homemade.
I've saved this recipe from a magazine so long ago, and can't even remember what magazine to dedicate the credits to.
Great directions, it came out yummy and perfect.
Asian Pork Wrappers / Dumplings
Makes: 48 pieces. Prep: 25 minutes. Cook: 6 minute per batch
1 package (12 ounces) pork sausage (such as Jimmy Dean)
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
2 tablespoons snipped chives plus 24 chives cut in half
1 package (12 ounces) wonton wrappers (about 48)
Additional hoisin sauce for dipping, if desired
Preparation:1. In large bowl, blend sausage, soy sauce, hoisin and snipped chives.
2. Place 8 wonton wrappers on a clean work surface and brush edges with water. Spoon a generous teaspoon of pork filling in the center of each. Gather the edges of wrappers over filling and press together. Tie gathered edges of each wonton with a piece of chive. Repeat with the remaining ingredients to form 48 bundles.
3. Place a collapsible metal steamer rack in a large pot with a lid. Add about 1/2 inch of water to pot. Spray steamer with nonstick cooking spray.
4. Working in batches, place wrappers on the steamer and steam, covered for 6 minutes. Add more water as needed. Remove wrappers to a platter and keep warm.
5. Serve wrappers warm with additional hoisin on the side.
Make-Ahead Tip: wrappers may be assembled 1 day ahead, covered and refrigerated OR frozen, covered, for up to 1 week (thaw before steaming).