Left Over Make Over: Pork Dumplings

That wonderful Asian Pork Roast I made in my crock pot was very, very good. However with just two of us there is a fair amount of the meat and sauce left over. I haven't ever come up with a great recipe for left over pork roast other than just a quick reheat of the same meal. This dish is different. Having cooked it low and slow in liquid in the crock pot made the pork roast pull apart tender enabling me to use it as "pulled pork" for this recipe. I knew the night I cooked and ate it it would make a great left over meal. There's another recipe I'm creating with won ton wrappers so I thought why not make the best use of my purchase and create a pork dumpling. If you have left over oven roasted pork it may not achieve the same results as this slow cooked pork.

• left over pork roast - shredded 1 1/2 cups
• 2 tbsp. braising liquid from the Asian Pork Roast (follow the link above for the recipe for this)
• wonton wrappers
• 1 egg
• 1-2 scallions - small dice
• 1/2 cup shredded savoy cabbage
• 1 tsp. garlic - chopped fine
• 1/2 tsp. ginger
• salt to taste
• butter
• water (to seal edges of wonton wrappers and for steaming)

1. Shred the pork roast and chop the meat. Add the meat to a bowl along with some of the left over braising liquid. You want just enough of the liquid to lend flavor.
2. Add in the ginger, garlic and scallions, the shredded cabbage and egg. Mix well.
3. Place a small amount on each wrapper. Wet the edges of the wrapper all the way around with water and crimp the edges together.
4. In a deep skillet that has a lid, add the butter and melt over medium heat. Add in the dumplings and fry to golden brown.
5. Add in 1/2 cup of water to the pan and place a lid on it. Steam them until cooked - about 5 minutes.
6. Serve with a soy based dipping sauce as an appetizer or with a side vegetable of sno peas.